Seared Steak & Arugula Salad with Lemon Vinaigrette
Make Seared Steak & Arugula Salad with Lemon Vinaigrette, a Contemporary American lunch recipe with sirloin steak, olive oil, kosher salt. It has about 25 min, about 450 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
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Seared Steak & Arugula Salad with Lemon Vinaigrette is a Contemporary American lunch recipe that takes about 25 min, makes 2 servings, has about 450 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonSeared Steak & Arugula Salad with Lemon Vinaigrette ingredients
- 8 oz sirloin steak
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 2 tbsp fresh lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 0.5 tsp honey
- 0.25 tsp kosher salt
- pinch black pepper
- 5 oz arugula
- 1 cup cherry tomatoes
- 0.25 red onion
- 0.25 cup crumbled feta cheese
How to make Seared Steak & Arugula Salad with Lemon Vinaigrette
- Pat the 8 oz sirloin steak dry thoroughly with paper towels. This step is crucial for achieving a good sear. Season both sides generously with 0.5 tsp kosher salt and 0.25 tsp black pepper.
- Prepare the Lemon Vinaigrette: In a small bowl, whisk together 2 tbsp fresh lemon juice, 3 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 0.5 tsp honey, 0.25 tsp kosher salt, and a pinch of black pepper until well emulsified. Set aside.
- Heat a heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat until very hot, about 3-4 minutes. Add 1 tbsp olive oil to the pan, swirling to coat the bottom.
- Carefully place the seasoned sirloin steak into the hot skillet. Sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), or longer for your desired doneness.
- Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 5 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
- While the steak rests, prepare the salad: In a large bowl, combine 5 oz arugula, 1 cup halved cherry tomatoes, and the thinly sliced 0.25 red onion. If using, add 0.25 cup crumbled feta cheese.
- After resting, thinly slice the steak against the grain. This technique shortens the muscle fibers, making each bite more tender.
- Pour about half of the prepared Lemon Vinaigrette over the salad greens and toss gently to coat. Add more vinaigrette to taste, if desired.
- Divide the dressed salad between two plates. Arrange the sliced steak over the salad and serve immediately.
Seared Steak & Arugula Salad with Lemon Vinaigrette FAQ
How do I make Seared Steak & Arugula Salad with Lemon Vinaigrette?
Make Seared Steak & Arugula Salad with Lemon Vinaigrette by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Seared Steak & Arugula Salad with Lemon Vinaigrette?
The main ingredients include sirloin steak, olive oil, kosher salt, black pepper, fresh lemon juice. The full ingredient list is included on this page.
How long does Seared Steak & Arugula Salad with Lemon Vinaigrette take?
This recipe takes about 25 min, depending on prep speed and kitchen equipment.
How many calories are in Seared Steak & Arugula Salad with Lemon Vinaigrette?
Recipe Genius estimates about 450 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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