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This arugula salad with steak brings tender sliced sirloin together with peppery greens, charred corn, feta, pickled red onions, and a tangy nectarine balsamic vinaigrette. It’s fresh and satisfying, with plenty going on without feeling like one of those salads that has everything but the kitchen sink.
There’s a lot going on here in the best possible way. You get juicy, savoury steak against crisp arugula, pops of sweet corn, salty feta, and sharp pickled onions. Then there’s that nectarine balsamic vinaigrette. The peach gets blended right into the dressing, so you get just a hint of fresh sweetness while the balsamic stays tangy and punchy enough to stand up to the beef.
Think of this as the summery cousin to my simple arugula salad, only hearty enough to call dinner. And if steak is regularly on the menu at your house, my reverse seared steak is worth bookmarking for another night. You can also switch things up with this steak Niçoise salad when another big, satisfying salad is calling your name.
This arugula steak salad is the 6th recipe in my Summer Salad Series, where I’m sharing fresh, satisfying salads made for warm weather eating all season long.
✳︎ Why You’ll Love This Arugula Salad with Steak
- It eats like dinner. Tender sirloin makes this salad hearty and satisfying without weighing down all those fresh summer ingredients.
- The flavors actually have a reason for being here. Peppery arugula and tangy pickled onions cut through the rich steak, while sweet charred corn and salty feta round everything out.
- That nectarine balsamic vinaigrette is something special. Fresh nectarine adds subtle sweetness without making your steak salad taste fruity, and balsamic and Dijon keep things firmly on the savoury side.
- One skillet does double duty. The corn gets charred right in the steak skillet while the meat rests, picking up extra flavour without creating another pan to wash.
- It has restaurant-worthy energy without the fuss. A few thoughtfully chosen ingredients turn a straightforward arugula steak salad into a seriously good summer dinner.
Ingredients You’ll Need
A short ingredient list does a lot of heavy lifting in this arugula steak salad. Each component brings something different to the bowl, from rich, savoury steak and peppery greens to sweet charred corn and tangy feta.
- Top Sirloin Steak: My go-to cut for this salad. It has plenty of beefy flavour without being overly fatty, and when cooked properly and sliced thinly, it stays nice and tender. I’ll get into why I prefer sirloin and what other cuts work well below.
- Baby Arugula: Its fresh, peppery bite is especially good against the richness of the steak. Baby arugula is tender and delicate, so a light hand with the dressing is all you need.
- Fresh Corn: Charring fresh corn brings out its natural sweetness while adding those irresistible browned bits. Cooking it right in the steak skillet means it picks up a little extra savoury flavour, too.
- Feta Cheese: Salty, creamy, and tangy, feta balances the sweetness of the corn and peach without overpowering the other ingredients.
- Pickled Red Onions: These bring acidity, crunch, and a sharp little bite that cuts through the steak and feta. I use my eays pickled red onions recipe here, but pickled white onions are an easy swap if that’s what you have on hand.
- Fresh Nectarine: Rather than adding nectarine slices directly to the salad, a ripe nectarine gets blended into the vinaigrette for subtle sweetness that still lets the steak and arugula take center stage. You can use a ripe peach instead if that’s what you have on hand.
- Balsamic Vinegar: The tangy backbone of the peach balsamic vinaigrette. Its sweet tart depth pairs naturally with both steak and ripe peach.
- Dijon mustard: Adds a savoury bite to the vinaigrette while helping the oil and vinegar emulsify into a smooth dressing.
- Extra virgin olive oil: Forms the base of the vinaigrette and balances the acidity of the balsamic vinegar.
- Garlic: Just one small clove gives the dressing enough savoury punch to keep the peach firmly in steak salad territory.
- Honey: This one is optional. Taste the vinaigrette first, then add a little honey only if your peach needs some help in the sweetness department.
Find the full ingredient list and exact measurements in the recipe card below.
The Best Steak for Arugula Salad
Top sirloin is my favourite steak for arugula salad because it has plenty of beefy flavour without being overly rich or fatty. It’s also more budget friendly than premium cuts and, when cooked to medium rare and sliced properly, gives you tender pieces of steak that are easy to eat with the greens rather than dominating every forkful.
That said, you’ve got options. Ribeye is richer and more marbled, while New York strip gives you a nice balance of tenderness and bold beefy flavour. Flank steak is leaner and works especially well when sliced very thinly. No matter which cut you choose, an instant-read thermometer is your best friend here. Steak thickness can vary quite a bit, so checking the internal temperature is far more reliable than watching the clock.
Andrea Says
Slice the steak against the grain. Once your steak is cooked, give it a good 5 to 10 minutes to rest before slicing. Then look for the direction the muscle fibers are running and cut across them, rather than alongside them. Slicing thinly against the grain shortens those fibers, giving you more tender bites that are much easier to eat in a salad.
The Best Dressing for Steak Salad
A good steak salad dressing needs enough acidity to stand up to the beef without overpowering everything else in the bowl. For this salad, that’s a homemade nectarine balsamic vinaigrette made with ripe nectarine, balsamic vinegar, Dijon mustard, extra virgin olive oil, garlic, and just enough seasoning to keep things firmly on the savoury side.
The nectarine is subtle here. Blending it into the vinaigrette adds a fresh hint of sweetness that plays especially well with the charred corn, while balsamic vinegar brings the tang needed to cut through the rich steak and salty feta. Dijon adds a little bite and helps everything emulsify into a smooth, cohesive dressing. No nectarines? A ripe peach makes an easy swap here and gives the vinaigrette that same juicy, summery sweetness.
And don’t automatically reach for the honey. Give the vinaigrette a taste first. A really ripe nectarine may provide all the sweetness it needs, but if yours is a little lackluster, a small drizzle of honey will help round things out.
Why Balsamic Works So Well
There’s a reason balsamic vinaigrette for steak salad is such a good match. Its acidity brightens up the savoury beef and feta, while its natural sweet-tart flavor complements the corn and nectarine without making the salad taste overly sweet. The result is a balsamic forward dressing with just enough nectarine to give this steak and arugula salad its own fresh little twist.
Want to switch up the dressing? My creamy balsamic vinaigrette would be a great alternative if you want something a little richer and creamier. A classic balsamic vinaigrette works well too, but I’d stick with a dressing that has plenty of tang to balance the steak and feta.
Helpful Tips Before You Start
- Get the steak nice and dry. Patting the surface thoroughly with paper towel before seasoning helps it develop that deeply browned crust instead of steaming in the skillet.
- Trust your thermometer, not just the clock. Steak thickness and starting temperature can change the cooking time quite a bit. For medium rare, aim for an internal temperature of about 130°F to 135°F, then let the steak rest before slicing.
- Use that steak skillet for the corn. While the steak rests, toss the fresh corn kernels into the hot skillet and let them pick up some lightly charred spots. All those savoury bits left behind from the steak are bonus flavour.
- Let the corn cool down a little. Warm is fine, piping hot is not. Giving the charred corn a few minutes to cool before tossing it with the arugula helps keep those delicate leaves from wilting.
- Taste the vinaigrette before adding honey. The sweetness of peaches can vary wildly, so yours may not need any extra help. You want the homemade nectarine balsamic vinaigrette tangy and savoury with a subtle sweetness, not dessert-y.
- Dress lightly and serve right away. Arugula wilts quickly once dressed. Start with just enough vinaigrette to lightly coat the leaves, then add a little more over the sliced steak at the end if you want it.
Easy Variations
- Try a different cut of steak. Ribeye or New York strip will make the salad a little richer, while flank steak is a great leaner option. Just remember to slice it nice and thin against the grain.
- Swap the feta. Goat cheese is a natural fit if you still want that creamy tang, or try crumbled queso fresco for something milder. I’d avoid particularly heavy cheeses here since the feta was intentionally chosen to keep the salad bright and fresh.
- Grill the steak and corn. Want to take dinner outside? Grill the steak instead of pan-searing it and char the corn right on the cob alongside it. You’ll get that same savoury-sweet combination with an extra hit of smoky flavour.
- Change up the vinaigrette. The nectarine balsamic is what gives this version its subtle seasonal twist, but a classic balsamic vinaigrette is an easy swap and still gives you plenty of tang to balance the steak, feta, and peppery arugula.
- Use another peppery green. Baby kale or a spring mix can stand in for some or all of the arugula if needed. Just keep in mind that swapping out the arugula will mellow the peppery bite that balances the steak, sweet corn, and feta so well.
What to Serve With Arugula Steak Salad
This arugula steak salad is hearty enough to be dinner all on its own, so you definitely don’t need a side. But if you’re feeding a hungrier crowd or want to round out the meal, something simple alongside it works best.
My crispy parmesan fries or buttery oven smashed potatoes are great when you want something a little more substantial. For a veggie side, try roasted asparagus or balsamic green beans for an easy warm weather pairing. A side of no-knead focaccia is also hard to beat, especially when there’s extra peach balsamic vinaigrette on the plate begging to be soaked up.
NEW! NEW! NEW!
Summer Salad Series
Check out my new series featuring easy and fun summer salad recipes! You’ll find everything from classic favourites to creative twists to take your salad game to the next level!
Storage
This salad is definitely best assembled fresh, but the individual components keep well when stored separately. Refrigerate the leftover steak, charred corn, pickled red onions, and nectarine balsamic vinaigrette in separate airtight containers, then slice and assemble what you need when you’re ready to eat.
Keep the arugula undressed until serving since it wilts quickly once the vinaigrette hits it. If you already have leftover dressed salad, you can refrigerate it, but expect the greens to be much softer the next day.
For the best leftovers, let the steak come closer to room temperature or warm it gently before adding it back to the salad. There’s no need to reheat the corn unless you want to. Toss everything together just before eating and finish with the vinaigrette.
Frequently Asked Questions
more from my summer salad series
Keep the summer salad streak going with a few more fresh, flavour packed favourites from the Summer Salad Series:
- Dill Pickle Chopped Salad. Crunchy, tangy, pickle lover approved.
- Pomegranate Feta Salad. Sweet, salty, fresh, and colourful.
- Burrata Caprese Salad. Juicy tomatoes meet creamy burrata.
- Linguine Pasta Salad. Fresh, hearty and picnic ready.
- Thai Chicken Noodle Salad. Bright, crunchy, and seriously satisfying.
- Crispy Smashed Potato Salad. Crispy, creamy, smoky, and tangy.
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Arugula Salad with Steak and Nectarine Balsamic Vinaigrette
Ingredients
Quick-Pickled Red Onions
- ½ small red onion (very thinly sliced)
- ¼ cup red wine vinegar
- ¼ cup warm water
- 1 tsp granulated sugar
- ½ tsp salt
Nectarine Balsamic Vinaigrette
- ½ medium ripe nectarine (pitted and roughly chopped, no need to peel)
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1 small garlic clove
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1/2-1 tsp honey (optional, as needed)
Steak
- 1 pound top sirloin steak (about 1 to 1½ inches thick)
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp garlic powder
Salad
- 5 ounces baby arugula
- 2 ears fresh corn (husks removed)
- ⅓ cup crumbled feta cheese
- ½ cup pickled red onions (drained)
- freshly ground black pepper (for serving)
Instructions
- Add the sliced red onion to a small bowl or jar. Stir together the red wine vinegar, warm water, sugar, and salt, then pour over the onions. Set aside while you prepare the rest of the salad.
- Add the necatrine, olive oil, balsamic vinegar, Dijon, garlic, salt, and pepper to a blender or small food processor. Blend until smooth. Taste and add ½ to 1 teaspoon honey only if the dressing needs more sweetness. Set aside.
- Pat the steak very dry with paper towel. Rub all over with olive oil, then season both sides with salt, pepper, and garlic powder.
- Heat a cast iron or heavy bottomed skillet over medium high heat. Add the steak and cook for about 4 to 5 minutes per side for medium-rare, adjusting as needed depending on thickness. For best results, use an instant-read thermometer and remove the steak when it reaches 130 to 135°F.
- Transfer the steak to a cutting board and let it rest for 5 to 10 minutes.
- While the steak rests, cut the kernels from the cobs. Add them to the same hot skillet and cook for 3 to 5 minutes, stirring occasionally, until lightly charred. Season with salt and pepper, remove from the heat, and let cool slightly.
- Slice the rested steak thinly against the grain.
- Add the arugula to a large bowl and toss lightly with some of the nectarine balsamic vinaigrette. Add the charred corn, feta, and drained pickled onions and gently toss.
- Top with the sliced steak, drizzle with additional vinaigrette, and finish with freshly ground black pepper. Serve right away.
Notes
Nutrition
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And there you have it, one seriously satisfying steak and arugula salad that’s fresh, hearty, and loaded with flavour. If you make it, I’d love to see it, so snap a pic and tag @HipHipGourmet so I can check it out!
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