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: Preheat the oven to 200°C (fan-forced) / 400°F.
Make the marinade: In a small food processor, blend the garlic, chilli oil (or chilli flakes), mixed herbs, parsley and balsamic vinegar until smooth. With the motor running, slowly add the olive oil until creamy, then season with the salt and pepper.
Marinate the steaks: Transfer two-thirds of the marinade to a bowl and reserve the remaining third. Add the steaks, turn to coat well, then cover and refrigerate for at least 1 hour or up to 24 hours.
Roast the sweet potatoes: Toss the sweet potato with a little olive oil and season to taste, spread on a lined baking tray and roast for about 20 minutes 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 about 3 minutes per side for medium, or until cooked to your liking. Rest for 5 minutes.
Assemble the salad: Add the rocket, roasted sweet potato, olives and red onion to a large bowl, drizzle with the reserved marinade and toss gently to combine.
Serve: Divide the salad between plates, slice the steak and serve on top.

Prep Time: 20
Cook Time: 25
Category: Main
Method: Grilled
Cuisine: Modern Western

Nutrition

Serving Size:
Calories: 524
Sugar: 12.2 g
Sodium: 928.1 mg
Fat: 22 g
Carbohydrates: 40.2 g
Fiber: 7.1 g
Protein: 41.1 g
Cholesterol: 103.8 mg