This arugula steak salad is a celebration of contrasts: warm seared steak, cool arugula, silky shallot vinaigrette and crunchy parmesan crisps. A restaurant-worthy recipe, simplified for at home.

Salads are one of those dishes that can quickly cross kitchen sink territory. A little more of this, and why not some of that, quickly becomes a bowl of ingredients that aren't really vibing.

My favorite salads aren't the ones that have the most ingredients. They're the ones where each component has a specific role to play. Where the unique essence of any given ingredient brings precisely the type of balance as called for by that of another.

This Arugula Steak Salad is balance, in bowl form.

The sharpness of arugula calls for the unctuousness of seared meat. Soft mushrooms contrast with the crunch of salty parmesan crisps. Warm steak finishes the sentence begun by cool, refreshing greens. And the sweetness of fresh lemon shines all the brighter alongside the briny murk of chopped capers.

A drop of harmony in a time of discord. A moment of intentional balance, crafted from a few ingredients and a little time. A vote for equilibrium over chaos. A small, yet mighty delicious win 💚

ingredients for arugula steak salad

ingredient notes & swaps

Freshly grated parmesan cheese works best for making parmesan crisps. It melts more smoothly and since it doesn't have any anti-caking agents, it holds together nicely.
It might seem unusual, but using a bit of granulated sugar in the steak rub will help encourage the caramelization and crisping on the surface! It also adds a subtle sweetness that balances out the salt and inherent richness of the meat nicely.
I created my Shallot-Lemon Vinaigrette recipe specifically with this Arugula Steak Salad in mind. You can make the dressing in advance and keep it in the fridge for a few days before making this salad or whisk it together while you're waiting for the other elements of the salad to be ready. You can find the instructions for the dressing here.

arugula steak salad recipe

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This arugula steak salad is a celebration of contrasts: warm seared steak, cool arugula, silky shallot vinaigrette and crunchy parmesan crisps. A restaurant-worthy recipe, simplified for at home.

Total Time: 50 minutes
Yield: 2 servings 1x

Ingredients

Units Scale

for the arugula steak salad:

2 ounce block parmesan cheese
4 cremini mushrooms - enough to yield 1 cup thinly sliced
¾ teaspoon granulated sugar
½ teaspoon salt
¼ teaspoon cracked black pepper
¼ teaspoon garlic powder
10 oz. petite sirloin or top sirloin steak
Neutral oil, as needed
4 cups arugula

for the shallot lemon vinaigrette:

1 teaspoon lemon zest
3 tablespoons lemon juice
1 tablespoon chopped capers
¼ cup minced shallot
1 tablespoon champagne vinegar
1 tablespoon dijon mustard
1 teaspoon honey
1 teaspoon dried chervil
Salt and cracked black pepper, to taste (start with about ¼ teaspoon of each, then adjust)
¾ cup olive oil

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Instructions

Preheat your oven to 400℉ and shred the parmesan cheese using the smaller holes of a box grater. Arrange it into a broad, flat pile on a parchment paper lined baking sheet.
Bake the parmesan for 5-6 minutes, until it is completely melted into a lacy sheet and lightly golden in color. Make sure to watch it closely after the first few minutes; as soon as you see it melt down it will cook quickly from there. Remove from the heat to cool, and reduce the oven temperature to 375℉.
Slice the mushrooms into thin pieces while the parmesan is cooking. If your mushrooms are extra big, you might halve them first, then thinly slice the halves. Up to you!
Mix the steak rub together: in a small bowl, combine sugar, salt, black pepper, and garlic powder. Heat a large, oiled skillet over medium high heat.
Pat the steak dry with paper towels, then season liberally with the rub mixture. Make sure your skillet is ripping hot before you dry and season your steak!
Cook the meat until deeply seared on both sides, about 1-2 minutes per side. Place it on a wire rack set over a baking sheet and then transfer to the oven. Roast until the meat reaches an internal temperature of 130℉ for medium rare. Remove from the heat and let the steak rest for 5-10 minutes before slicing.
Break the cooled parmesan crisp into smaller pieces using an offset spatula or a blunt knife. I like to let it crack and shatter into irregularly shaped pieces, some large and some small, sort of like chocolate bark!
Combine the arugula, sliced mushrooms, and a few tablespoons of the shallot-lemon vinaigrette in a mixing bowl.
Toss to coat, then pile the salad into a serving bowl.
Arrange sliced steak on top of the salad, drizzling any pan juices over the meat. Add more shallot-lemon dressing as desired and top with parmesan crisps to serve!