I don’t eat steak often, but when I do I love pairing it with a simple arugula salad. Add some sweet summer peaches and a zesty mint dressing and you’ve made my ideal summer dinner.
This recipe comes together in 30 minutes or less, and is perfect for weeknight meals or a summer dinner party. I love serving it deconstructed in a salad platter with a side of toasted garlic bread.
The zesty mint dressing is the star of the show, and is such a good sauce to pair with proteins. I love it on steak or salmon, or as a dipping sauce for wraps or summer rolls.
Other zesty summer recipes to try:
What you’ll need to make Arugula Steak Salad
- Arugula– Arugula is superior in steak salads in my opinion, but feel free to use your favorite greens
- Ribeye steak– I used about 1.5 lbs of ribeye in this recipe that I seasoned with salt & pepper, then rubbed with a little olive oil
- Peaches– I left the peaches raw for some texture, but they can be grilled for even more flavor
- Avocado– for an extra boost of fat and flavor
- Zesty mint dressing to bring all of the flavors together. The dressing is made with olive oil, mint, parsley, lemon juice + zest, honey and simple seasonings
- Season the steaks and grill them on a pan or your grill to your desired doneness
- While they rest, prepare the mint dressing by blending together the dressing ingredients until smooth
- Plate the arugula and mix in half of your dressing. Top with the sliced peaches, avocado and cut up steak
- Pour the remaining dressing over the top and enjoy!
How to cook ribeye steak
A well-marbled ribeye is ideal for best flavor. Start by seasoning the steak with salt and pepper on both sides. You’ll want to let the steak sit at room temperature for 20-30 minutes so that it cooks evenly.
Depending on your desired doneness, you can use a meat thermometer to ensure the steak is cooked to your liking. Below is a chart for reference. You’ll want to remove the steak from the heat about five degrees away from the desired temperature since it will continue to cook for a few more minutes after you take it off the grill or pan
- Rare: 120°–125°
- Medium Rare: 130°–135°
- Medium: 140°–145°
- Medium Well: 150°–155°
- Well Done: 160°–165°
This arugula steak salad with peaches and mint vinaigrette has all of the best flavors in one bite. It’s light and fresh, and the perfect salad for a crowd! I can’t wait for you guys to try it.
More hearty salad recipes you’ll love:
Spring Couscous Salad with Feta Vinaigrette
Lentil Salad with Lemon Vinaigrette
Grilled Chicken Kale Salad with Tahini Dressing
Arugula Steak Salad
Ingredients
- 2 boneless ribeye steaks, about 1.5-2 lbs or steak of choice
- 5 -6 oz bag of arugula
- 2 avocados, sliced
- 2 peaches, sliced
- Avocado oil
Zesty Mint Dressing
- 1/4 cup olive oil
- 1 lemon, juiced
- 1/4 cup mint leaves
- 1/4 cup parsley
- 1/2 tbsp honey
- 1 clove garlic
- 1 tsp lemon zest
- 1/4 tsp red pepper flakes
- Pinch salt
Directions
- Generously season the steak with salt and pepper on both sides. Let the steak sit out for 20-30 minutes before grilling so it’s not cold when cooking. Rub the steak with a drizzle of olive oil.
- Heat a skillet on medium heat then add in about 2 tbsp avocado oil, or cook the steaks on your grill.
- Cook for about 4-5 minutes per side for medium-rare or 6-7 minutes per side for medium. Timing will depend on the thickness of the steak and your preferences. You can use a meat thermometer for best results.
- Let the steaks rest on a cutting board for 5-10 minutes before cutting. Once rested, slice against the grain then cut into smaller pieces.
- Prepare the mint dressing by adding the inrgedients to a blender or food processor and blending until smooth.
- Add the arugula to your serving platter and mix with 1/3 of the dressing.
- Top with sliced peaches, sliced avocados and your cut up steak then pour the remaining dressing over the top and serve.
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