This arugula steak salad is packed full of delicious flavors, easy to make, and extremely satisfying. Over the bed of fresh arugula, there’s garlic infused steak and sweet bell peppers, drizzled with Japanese style onion dressing.
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This steak salad has everything you need in one plate - texture and flavor wise. It is gorgeous and shareable, making it perfect for gatherings or a healthy meal.
The juicy steak goes so well with cooked bell peppers, the arugula adds a hint of peppery taste, and the umami rich onion dressing brings the dish to the next level.
As for toppings, you can customize as you like using whatever you have on hand. Switch out the bell peppers to mushroom slices, use cilantro instead of scallions… Be as creative as you want!
Ingredients for this recipe
- Steak - I recommend ribeye (fattier, tender) or NY strip steak (leaner, firmer, more beefy flavor).
- Onion powder
- Salt and pepper
- Avocado oil - Or any high smoking point oil
- Garlic cloves
- Orange bell pepper - Any color works
- Baby arugula
Dressing:
- Red onion
- Olive oil
- Tamari soy sauce
- Honey
- Bonito flakes
- Rice vinegar
Toppings:
- Thinly sliced scallions
- Toasted white sesame
How to make arugula steak salad
1. Prepare steak. Let the steak sit at room temperature for 20-30 minutes to take some of the chill off. Season generously with salt and pepper on both sides. Then sprinkle onion powder as well.
2. Cook steak. Heat up a skillet very hot. Add in the oil and swirl to spread. Add in the garlic. Cook the steak until it reaches desired doneness (3-4 minutes per side for 1.5 inch steak).
3. Rest. Set the steak aside and let it sit covered with aluminum foil for about 10 minutes.
4. Cook bell pepper. Take the garlic out of the skillet. Wipe off the oil in the skillet lightly with paper towels. Cook the bell pepper for 1-2 minutes.
5. Make dressing. Place all ingredients for dressing in a blender or food processor. Process until smooth.
6. Serve. On a large plate, arrange the arugula, cooked bell pepper, and sliced steak. Top with scallions and sesame, then drizzle the dressing.
Tip
If you would like the onion in the dressing to be less spicy, wrap the onion loosely with cling wrap and microwave for 30 seconds or so before adding to the blender.
FAQ
Yes you can make the dressing up to 1 week ahead of time. Make sure to keep it refrigerated in an airtight container.
Make sure your skillet/ pan is fully heated before adding the steak. Once put in the skillet, do not move around the steak to build a nice crust. Using a thermometer is the best way to check the doneness, 130°F for medium-rare, 140°F for medium, and 155°F+ for well-done. Be aware that the center continues to cook after taken off from the heat as well (goes up about 5 degrees).
Pair this dish with...
Recipe
Arugula Steak Salad with Japanese Onion Dressing
Equipment
- 1 x skillet or pan
Ingredients
- 1 pound steak I recommend NY strip steak or ribeye
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
- 2 tablespoons avocado oil or any high smoking point oil
- 2 cloves garlic sliced
- 1 large orange bell pepper or any color, thinly sliced
- 3 cups baby arugula packed
For dressing
- ¼ medium red onion
- 2 tablespoons olive oil
- 2 tablespoons tamari soy sauce
- 1 tablespoon honey
- 1 tablespoon bonito flakes
- 1½ tablespoon rice vinegar
- Black pepper to taste
For toppings
- Thinly sliced scallions
- Toasted white sesame
Instructions
- Let the steak sit at room temperature for 20-30 minutes to take some of the chill off. Season generously with salt and pepper on both sides. Then sprinkle onion powder as well.
- Heat up a skillet very hot. Add in the oil and swirl to spread. Add in the garlic. Cook the steak until it reaches desired doneness (3-4 minutes per side for 1.5 inch steak).
- Set the steak aside and let it sit covered with aluminum foil for about 10 minutes.
- Take the garlic out of the skillet. Wipe off the oil in the skillet lightly with paper towels. Cook the bell pepper for 1-2 minutes.
- For dressing, place all ingredients for dressing in a blender or food processor. Process until smooth.
- On a large plate, arrange the arugula, cooked bell pepper, and sliced steak. Top with scallions and sesame, then drizzle the dressing.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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