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Grilled Steak Arugula Salad with Cherry Tomatoes and Parmesan

Written by

Destiny Dunbar

in

Some days, you just crave a meal that’s both fresh and satisfying—something light but still packed with flavor and protein. That’s exactly what this Grilled Steak Arugula Salad with Cherry Tomatoes and Parmesan delivers. It’s my go-to when I want a restaurant-quality meal at home without spending hours in the kitchen. The combination of juicy, perfectly seared steak with peppery arugula, sweet cherry tomatoes, and salty Parmesan is simply irresistible. Plus, the homemade balsamic dressing ties everything together with just the right amount of tang. Whether you’re making this for a quick weeknight dinner, a lunch to impress, or even meal prep, this salad will leave you feeling full and satisfied. Let’s get started!

Ingredients:

For the Salad:

  • 1 pound flank steak (or ribeye, sirloin, or skirt steak)
  • 6 cups fresh arugula
  • 1 cup cherry tomatoes, halved
  • ⅓ cup Parmesan cheese, shaved
  • 1 tablespoon olive oil
  • Salt and black pepper (to taste)

For the Balsamic Vinaigrette:

  • 3 tablespoons extra-virgin olive oil
  • 1 ½ tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or maple syrup)
  • 1 garlic clove, minced
  • Salt and black pepper (to taste)

Instructions:

  1. Prepare the Steak:
    • Season the steak with salt and black pepper on both sides.
    • Heat 1 tablespoon olive oil in a skillet over medium-high heat.
    • Sear the steak for about 3-4 minutes per side (for medium-rare) or to your preferred doneness.
    • Transfer the steak to a cutting board, let it rest for 5 minutes, then slice it thinly against the grain.
  2. Make the Balsamic Vinaigrette:
    • In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper.
  3. Assemble the Salad:
    • Arrange the arugula on a serving plate or in a large bowl.
    • Scatter the cherry tomatoes over the greens.
    • Add the sliced steak on top.
    • Sprinkle with shaved Parmesan cheese.
  4. Dress and Serve:
    • Drizzle the balsamic vinaigrette over the salad just before serving.
    • Toss gently or leave as is for a beautiful presentation.
    • Serve immediately and enjoy!

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