Steak and Arugula Salad
A hearty salad featuring tender steak slices, peppery arugula, and a drizzle of balsamic glaze. A fresh and satisfying lunch option.
- Total Time: 20
Ingredients
Units
Scale
- 1 steak (sirloin or ribeye)
- 4 cups arugula
- 1/4 cup cherry tomatoes, halved
- 2 tbsp balsamic glaze
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Season the steak with salt and pepper. Cook in a skillet over medium-high heat for 3-4 minutes per side, or until your desired doneness. Let rest for 5 minutes, then slice thinly.
- In a large bowl, toss the arugula and cherry tomatoes with olive oil.
- Divide the salad between two plates and top with the sliced steak.
- Drizzle with balsamic glaze and serve immediately.
Notes
- Substitutions:
- Use grilled chicken or shrimp instead of steak.
- Add crumbled blue cheese or shaved Parmesan for extra flavor.
- Storage: Best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 1 day.
- Serving Tips: Pair with a slice of crusty bread or a side of roasted vegetables for a complete meal.
- Prep Time: 10
- Cook Time: 10
Nutrition
- Serving Size: 2
- Calories: 400
- Sodium: 300mg
- Fat: 25g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
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