Looking for a salad that’s fresh, hearty, and a total showstopper? This Arugula Steak Salad is your go-to. It’s fancy enough to impress at your next weekend BBQ, yet quick enough to whip up for a satisfying mid-week dinner.
Juicy steak, peppery arugula, and vibrant flavours come together in no time, making it an easy win for those “I need dinner NOW” kind of nights. Add this to your collection of easy recipes and thank me later!
Table of contents
Why You’ll Love This Steak and Arugula Salad
This arugula steak salad is loaded with everything you want in a meal: protein from the steak, fibre from the sweet potatoes, and tons of flavour from the garlic-chili marinade. Plus, it’s naturally gluten-free and can fit into paleo diets. This recipe is a total winner for when you want something that’s not only delicious but also wholesome and nutritious.
Pro tip: Marinating the steak before grilling it adds that next-level flavour you don’t want to skip. This is a great way to make more budget-friendly cuts like rump steak taste restaurant-worthy.
Make This Steak Arugula Salad Your Own
The beauty of this recipe is that it’s super flexible. Swap the sweet potatoes for roasted butternut squash, throw in some feta for extra creaminess, or drizzle with balsamic glaze for a little extra sweetness. Whatever your spin, this steak salad with arugula is always a hit!
What’s Arugula, Anyway?
Arugula—aka rocket or rucola—is that leafy green with a bit of attitude. It’s got a bold, peppery kick that adds serious flavour to everything from salads to sandwiches and even pizza. Whether you’re tossing it into a salad or layering it on top of a hot pizza for a zesty bite, arugula brings that perfect mix of fresh and slightly spicy to the table.
Ingredients for this Arugula and steak salad
- Garlic
- Chilli oil (you can find my favourite chilli oil here)
- Dried mixed herbs
- Flat-leaf parsley
- Balsamic vinegar
- Olive oil
- Rump steak
- Sweet potato
- Arugula (Rocket leaves)
- Kalamata olives
- Red onion
Ridiculously Easy Steps to Best Ever Arugula Steak Salad
First up, let’s get those steaks ready for prime time. Blend garlic, chilli oil (or dried chilli flakes), herbs, parsley, balsamic, and olive oil.
Coat the steaks generously with two-thirds of this, saving a bit for later. Let them marinate in the fridge for at least an hour, giving all those flavours time to sink in.
While the steaks are soaking up that goodness, preheat your oven to 200°C (fan-forced). Toss the sweet potatoes with a bit of olive oil, add salt, and pepper, and spread them out on a baking sheet. Roast until they’re tender and golden – about 20 minutes.
Finally time to grill! Fire up the BBQ or a grill to high heat, season the marinated steaks with salt and pepper, and grill for 3 minutes per side, or to your liking. Let them rest for a few minutes to lock in all the juices.
And now, the fun part – assembling everything. Those roasted sweet potatoes, peppery rocket, olives, and crunchy red onion. Add that extra marinade you saved. Top it all off with slices of juicy steak, and boom – dinner is served!
Frequently Asked Questions
We’ve used porterhouse steak for this recipe, but you can easily swap it for other cuts like rump steak, top sirloin, tenderloin, or even strip steak. If you prefer a more budget-friendly option, go for a cheaper cut—the marinade will work wonders to tenderize the meat and enhance the flavour, so you’ll still get a delicious result!
The steak can be seared in a pan on high heat. Cast iron is the best! Sear 2-3 minutes on each side, until a nice brown crust formed and cooked to your preference inside. Ensure that marinade is well drained before add steak to pan.
Do the Goldilocks check. If steak still feels very soft, it will be more to the rare side. If it is very firm, it will be well-done. We like ours like Goldilocks, not too soft and not too firm – just right.
Recipe
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Arugula Steak Salad with Sweet Potato
- Total Time: 35 minutes
- Yield: 4 1x
Description
Having a quick and easy steak salad recipe on standby for midweek dinners is the perfect solution for busy families. Not only is this recipe fuss-free and easy to prepare, but it’s also packed with flavour, protein, and nutrients, making it a wholesome and satisfying meal for everyone.
Ingredients
Marinade
- 2 cloves garlic, peeled and roughly chopped
- 2 tsp chilli oil (or 2 tsp dried chiili flakes, if unavailable)
- 2 tbsp dried mixed herbs
- 4 sprigs flat-leaf parsley, leaves chopped
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Salad
- 4 rump steaks
- 600g sweet potato, peeled and cut into 1cm pieces
- 120g rocket leaves (arugula)
- 80g Kalamata olives, drained
- 1 red onion, finely sliced
Instructions
Preheat the oven to 200°C (fan-forced).
Prepare the Marinade
- In a small food processor, blend garlic, chilli oil (or dried chilli flakes), mixed herbs, parsley, and balsamic vinegar until smooth. With the processor running, slowly add olive oil until the marinade is creamy. Season with salt (1 teaspoon) and pepper (1/2 teaspoon) to taste.
Marinate the Steaks
- Transfer two-thirds of the marinade to a large bowl and reserve the remaining third. Add the steaks to the bowl, turning them to coat thoroughly. Cover and refrigerate for at least 1 hour or up to 24 hours.
Roast the Sweet Potatoes
- Toss the sweet potato pieces in a little olive oil and season to taste. Spread on a baking tray lined with baking paper and roast for 20 minutes or until tender.
Grill the Steaks
- Preheat a BBQ or grill to high heat. Remove the steaks from the marinade, season with salt and pepper, and grill for 3 minutes on each side for medium or adjust for your preferred doneness. Transfer to a plate and rest for 5 minutes.
Assemble the Salad
- In a large salad bowl, combine the rocket leaves, roasted sweet potato, olives, and red onion. Drizzle with the reserved marinade and toss to combine.
Serve
- Divide the salad onto plates, slice the steaks, and serve on top of the salad. Enjoy!
- Prep Time: 10
- Cook Time: 25
- Category: Beef
Loving this salad? You’ve got to try our other fan-favourites! Check out the Spicy Chicken Salad for a bold kick or the classic Chicken Pumpkin Salad—always a tried and trusted option.
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