Steak Arugula Parmesan Salad

Warm sliced steak, peppery greens and shaved parmesan. Dress the greens only when you are ready to plate.

Why you’ll love this recipe

• Warm sliced steak, peppery greens and shaved parmesan.
• Dress the greens only when you are ready to plate.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz steak, 1-inch thick
• 4 cups arugula
• 1/4 cup parmesan, shaved
• 1 lemon, juiced
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Pat steak dry

   Pat steak dry. Heat half the oil in a skillet over medium-high.

2. 02

   Build the flavor

   Sear steak 4–6 minutes per side, until its center reaches 145°F; rest 3 minutes.

3. 03

   Cook it through

   Whisk remaining oil with lemon juice and toss lightly with arugula.

4. 04

   Bring it together

   Slice steak across the grain and arrange over the greens with parmesan shavings.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Dress the greens only when you are ready to plate.

Make it your own

Use baby spinach instead of arugula for a milder salad.

What to serve with it

Dress just before serving and keep warm components separate until plating. Offer toasted bread on the side if desired; bread is an optional extra.

Storage & reheating

Refrigerate promptly in a covered container within 2 hours. Keep dressing and fresh greens or avocado separate when possible. Use within 2 days and serve chilled; do not reheat the assembled salad.