Seared Steak & Arugula Salad
Thin-sliced seared steak over peppery arugula and white beans — a small, high-protein salad that eats rich without weighing you down.
Ingredients
- 250 g Beef sirloin
- 80 g Arugula
- 1 Lemon
- 2 tbsp Extra-virgin olive oil
- ½ tsp Salt
- 200 g Cannellini beans (optional)
- 120 g Cherry tomatoes (optional)
- 20 g Parmigiano-Reggiano (optional)
Method
- Season the steak well with salt and sear it in half the oil over high heat to your liking, about 3 minutes a side for medium.
- Rest the steak on a board for 5 minutes, then slice it thinly across the grain.
- Whisk the lemon juice with the remaining oil and toss the arugula, beans, and halved tomatoes through it.
- Pile the salad on plates, lay the sliced steak over, and shave the parmesan on top.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Seared Steak & Arugula Salad
Seared steak and arugula salad is a distinctly Mediterranean way with beef, echoing the Italian tagliata, where a good cut is cooked hot, rested, sliced thin, and fanned over greens rather than served as a slab. Peppery arugula is the classic partner, its bitterness cutting the richness of the meat, and here it's bulked out with creamy cannellini beans and sweet cherry tomatoes so the salad eats like a full meal. Lemon and olive oil dress it simply, and shavings of Parmigiano-Reggiano add salty, savory depth. The beans are what set this version apart, folding in fiber and heft that keep a small portion of steak genuinely filling.
The pleasure of the dish is in the contrast between warm and cool: still-warm slices of medium sirloin laid over crisp, cold greens, the beans soft and the tomatoes bursting, all sharpened by the lemony dressing. Slicing thinly across the grain after a proper five-minute rest is the key technical detail, since it keeps the meat tender and lets a modest amount stretch across two plates. It reads rich and indulgent while staying light on the body, and it comes together in about twenty minutes. Serve it as a standalone lunch or dinner, with crusty bread on the side if you want to mop up the dressing and beans.
Seared Steak & Arugula Salad: frequently asked questions
How many calories are in Seared Steak & Arugula Salad?
A serving has about 536 calories — 36.7g protein, 29.9g carbs, 30.4g fat, 7.7g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 36.7g of protein, roughly 27% of its calories.
Is Seared Steak & Arugula Salad gluten-free?
Based on its ingredients, Seared Steak & Arugula Salad has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Seared Steak & Arugula Salad dairy-free?
Not as written — it uses Parmigiano-Reggiano. Swapping it for a plant-based alternative makes it dairy-free.
How long does Seared Steak & Arugula Salad take to make?
About 20 minutes start to finish, but only around 11 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Seared Steak & Arugula Salad?
The core ingredients are essential, but you can leave out cannellini beans, cherry tomatoes, parmigiano-reggiano — they're optional and mainly there for extra flavor or finish.
How many servings does Seared Steak & Arugula Salad make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.