Strawberry Arugula Salad with Steak & Balsamic Vinaigrette
This delicious salad is packed with fresh berries, almonds, feta and arugula, topped with seared steak, and drizzled with a simple and delicious balsamic vinaigrette! A fast and easy week-night dinner!
Servings: 4
Calories: 506kcal
Ingredients
Steak
- 4 steaks of your choice (Beef tenderloin pictured)
- steak seasoning (Montreal Steak Spice was used in the photos)
- 1 tablespoon vegetable oil
Salad
- 6 cups arugula
- 6 oz raspberries (1 cup)
- 6 oz blueberries (1 cup)
- 1 cup strawberries (sliced)
- ½ cup feta cheese (crumbled)
- ¼ cup slivered almonds
Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 3 teaspoons sugar
- ½ teaspoon Dijon mustard
- salt and pepper
Instructions
Steak:
- Season steak and allow to sit at room temperature for 5-10 minutes.
- Heat oil in a cast-iron skillet over medium high heat. Wait until the oil is very hot, it will be shimmering.
- Add the steak to the pan, do not touch it. Cook for 5 minutes, flip, and cook for another 3 minutes or until internal temperature reaches 130-135°F (for medium rare).
- Transfer the steak to a plate and allow to rest for 5 minutes before cutting into strips.
Salad
- While the steak rests, combine all salad ingredients in a large bowl.
- Shake together all vinaigrette ingredients in a small shaker, then pour over the salad and toss to coat evenly.
To Serve
- Divide the salad into 4 bowls, and top with steak.
Video
Notes
The balsamic vinaigrette can be kept in the fridge for up to one week.
Nutrition
Serving: 1/4 batch | Calories: 506kcal | Carbohydrates: 23g | Protein: 23g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 68mg | Sodium: 273mg | Potassium: 567mg | Fiber: 5g | Sugar: 14g | Vitamin A: 840IU | Vitamin C: 40.9mg | Calcium: 187mg | Iron: 3mg