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Grilled Steak & Arugula Salad

Juicy grilled steak served over peppery arugula with cherry tomatoes, Parmesan, and a tangy balsamic dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1.5 lbs ribeye or strip steak
  • 6 cups arugula
  • 1 cup cherry tomatoes halved
  • 0.25 cup red onion thinly sliced
  • 0.5 cup Parmesan cheese shaved
  • 2 tbsp pine nuts toasted
Dressing
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Grill or grill pan
  • Mixing bowls
  • Whisk
  • Knife and cutting board

Method
 

  1. Bring steak to room temperature and season generously.
  2. Preheat grill to medium-high heat.
  3. Grill steak 4–5 minutes per side for medium-rare.
  4. Rest steak for 10 minutes before slicing against the grain.
  5. Whisk together dressing ingredients.
  6. Arrange arugula, tomatoes, and onion on platter.
  7. Top with sliced steak, Parmesan, and pine nuts.
  8. Drizzle with dressing and serve immediately.

Notes

For best results, use a meat thermometer to check doneness. Medium-rare is 130–135°F.