Print Options:

Steak Salad

Yields4 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

Steak Salad

 1 lb flank steak (1" thick)
 1 ½ tsp kosher salt
 ½ tsp black pepper
 ¼ cup olive oil
 2 tbsp red wine vinegar
 1 tsp Dijon mustard
 5 oz baby arugula (about 6 cups)
 1 ripe pear, thinly sliced
  cup chopped walnut
 1 oz blue cheese, sliced or crumbled (about 1/4 cup)

Season steak with 1 teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon oil in a large skillet over high. Cook steak, turning once, until browned on both sides, 5 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes before slicing.


Stir together vinegar, mustard, and remaining ¼ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add arugula, pear, and steak and toss to coat. Top with walnuts and blue cheese.

Nutrition Facts

Servings 4