Arugula Salad with Steak and Nectarine Balsamic Vinaigrette

Arugula steak salad topped with juicy sliced steak, sweet corn, pickled red onions, crumbled cheese, and a creamy homemade dressing.

Arugula Salad with Steak and Nectarine Balsamic Vinaigrette

Arugula salad with steak pairs tender sirloin and peppery greens with charred corn, feta, pickled onions, and a tangy nectarine balsamic vinaigrette.

Prep Time 15

Cook Time 15

Resting Time 10

Total Time 40

Servings Servings

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.

Already have pickled red onions ready to go? Skip this step and use ½ cup drained pickled red onions instead.

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

Use a ripe, juicy nectarine for the best flavour. There's no need to peel it before blending. A ripe peach works just as well if that's what you have.

Don’t skip the thermometer. Steak thickness varies, so an instant-read thermometer is the easiest way to nail medium-rare at 130–135°F.

Let the steak rest before slicing. Give it 5–10 minutes, then slice thinly against the grain for the most tender bites.

Cool the corn slightly. Adding it piping hot will wilt the arugula. A few minutes of cooling is all it needs.

Dress the arugula lightly. Start with less vinaigrette than you think you need, then drizzle more over the steak when serving.

Prep ahead, assemble later: The pickled red onions and necatrine balsamic vinaigrette can both be made ahead of time. Store all of the salad components separately and dress the arugula just before serving. If you already have pickled onions ready to go, you'll need about ½ cup drained for this recipe. For more pickling tips, see my full pickled red onions recipe.

Nutrition