What is the best type of steak to use?

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!

Can I cook the steak on the stove in a pan?

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.

How do I know if steak is medium-rare or well done?

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.

Quick and Tasty: Arugula Steak Salad Recipe

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

Units Scale

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

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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