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(Paleo, AIP, GAPS, Wahls, Low-FODMAP, Whole30)
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“The discovery of a new dish does more for the happiness
of the human race than the discovery of a star.”
~ Jean-Anthelme Brillat-Savarin
I Love This Recipe for 7 Reasons
- It's fast enough to make on a worknight.
- It's beautiful enough to serve at a dinner party.
- It's a foolproof method for cooking steak perfectly every time.
- Steak and arugula are a magic combination.
- Arugula is the one modern green that's still similar to its wild ancestor. That means it's higher in antioxidant activity than almost any other green.
- This recipe is AIP-friendly, but people on a Standard American Diet love it, too. It tastes too good for anyone to guess it's healthy (but it is).
- It's absolutely delicious! Enough said.
adapted from Food52
Steak Salad with Arugula
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minnutes
- Yield: 2 servings 1x
- Category: Main Courses
- Method: Oven
- Preheat oven to 375 degrees. Sprinkle both sides of steak(s) liberally with salt and pepper (if using), and let them come to room temperature while the oven heats.
- Heat large oven-proof skillet over medium-high heat for 5 minutes. Add steaks to dry pan and sear for 2 minutes a side.
- Put the skillet in the preheated oven and cook for 5-7 more minutes, until it reaches an internal temperature of 135 degrees. This is medium rare, which I like best. (For a rare steak, cook it less time to 128 degrees; for a medium steak, cook it a little longer to 145 degrees). If you don't have meat thermometer, here's another method to test for doneness.
- Be careful taking skillet out of oven; the handle will be HOT.
- When the steak is done, set it in a warm place to rest for 5-10 minutes. This allows the juice to settle into the meat, rather than on your cutting board when you slice it.
- While the steak rests, place arugula in a large bowl, drizzle with olive oil and the juice of ½ lemon. Sprinkle liberally with salt and toss to blend. Taste and add more oil, lemon juice or salt as needed. Divide between 2 plates.
- Slice the steaks into bite-size pieces, diagonally across the grain. Scatter the steak pieces on top of the plates with the arugula.
- Lastly, pour steak juices from the cutting board on top, and sprinkle one more time with a little pepper (if using).
- Serve, and savor every bite!
Keywords: paleo, aip, gaps, wahls, low-fodmap, whole30, steak salad with arugula
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