Steak Arugula Salad
This Steak Arugula Salad brings together juicy ribeye, arugula, shallots, avocado, feta, and a rich honey balsamic, for a dinner that's refined without being complicated. It's hearty, fresh, and ready in under 30 minutes.
Servings: 4 Servings
Calories: 820kcal
Ingredients
- 2 Pounds Steak ribeye is my favorite
- 4 Cups Arugula
- 1 Shallot sliced
- 3 Green Onions chopped
- 2 Avocados sliced
- ½ Cup Feta Cheese
- 1 Lemon juiced
- 1 Cup Balsamic Vinegar
- ¼ Cup Honey
- 2 Teaspoons Salt
- 2 Teaspoons Pepper
- 1 Tablespoon Garlic Powder
Instructions
- Dice 1 shallot, finely chop 3 green onions, slice 2 ripe avocados into bite-sized pieces. In a large bowl, combine 4 cups of arugula, then add the shallots, green onions, and avocado. Squeeze the juice of 1 lemon over all of the ingredients.
- Let the ribeye sit at room temperature for 10 minutes prior to cooking. Pat dry, then season with salt, pepper, and garlic powder. Heat a cast-iron skillet with a splash of avocado oil (or a neutral oil with a high smoke point) over very high heat until the oil is shimmering. Sear the steak 3-4 minutes on one side, then flip the steak. Once flipped, reduce the heat to medium-high and cook another 3-4 minutes or until it reaches an internal temperature of 125 -130°F. Transfer to a cutting board and let rest for 5-10 minutes. Your steak will continue cooking, and the juices will redistribute during this time to reach an internal temperature of around 135°F, for medium rare.
- In a small bowl, whisk together the balsamic vinegar and honey. Set aside. Slice the rested steak against the grain into thin strips.
- Add the steak to the salad, then drizzle with the balsamic-honey dressing, & sprinkle the crumbled feta on top. Gently toss the salad, and serve immediately while the steak is warm.
Notes
- Room Temperature Steak: Let the steak sit out at least 10 minutes before cooking so the center cooks evenly, and you avoid a gray overcooked band around the edges.
- Don't Crowd the Pan: Cook in batches if your skillet isn't large enough. Crowding drops the temperature, causing the steak to steam instead of developing a proper sear.
- Slice Against the Grain: Cut perpendicular to the muscle fibers. This shortens the fibers, making every bite tender.
- Dry Your Steak: Pat completely dry before seasoning. Moisture prevents a good crust from forming.
Nutrition
Calories: 820kcal | Carbohydrates: 45g | Protein: 53g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 148mg | Sodium: 2643mg | Potassium: 1359mg | Fiber: 8g | Sugar: 30g | Vitamin A: 751IU | Vitamin C: 30mg | Calcium: 97mg | Iron: 6mg
