Do Not Be Intimidated
Years ago, I made a trip to Italy, and arugula steak salad stuck with me (are you surprised) or some similar variation. Very simple ingredients, I am so happy with how super impressive this arugula steak salad with capers and lemon vinaigrette looks, but also how equally easy it is to prepare.
The cook time is primarily letting your steak rest. Great for weeknights, it’s bright, salty, and so quick to pull together. Give arugula steak salad with capers and lemon vinaigrette a try, do not be intimidated!
What You’ll Need to Make Arugula Steak Salad
- Arugula – Unlike other salads, I find arugula has a unique almost nutty or beefy flavor. Delicate, but sturdy like spinach and stunning on a plate.
- Steak – Find your favorite cut and keep in mind my cooking recommendations are based on an 8 oz top sirloin that is about 1 1/2″ thick. I also like my steaks medium rare, so your cook times will vary depending on your preference.
- Lemons – One of my favorite ingredients and the star of this show! I hope that if you are not already a lemon lover, this recipe wins you over.
- Capers – Ok, if you’ve not had capers, they are briny little flower buds packed with flavor. They are so good on this salad and are a grocery store hidden gem.
- Olive Oil – Last but not least, find an oil you enjoy. Oil isn’t just oil; it does have a flavor. Olive oil is my go-to, but you could try other options like sunflower which is light and mild.
How to Make Arugula Steak Salad with Capers and Lemon Vinaigrette
There are two parts (so easy, I told you!), the steak and the dressing. To prepare the steak, heat oil in a great pan. I love, love, love my cast-iron, but you can also use a good stainless steel as well. The trick to a great steak is even, consistent heat and then don’t disturb the steak.
After cooking the first side, add butter to the pan and flip the steak to cook the other side. If you prefer a rare steak, cook each side, then roll the steak to cook the edges.
To make lemon vinaigrette dressing, squeeze fresh lemons. A few tricks, roll the lemon, pressing down as you roll it like a rolling pin to release the juice. Squeeze the lemon over a strainer to catch seeds. Then, briskly whisk together the lemon juice with the olive oil, salt, and fresh ground black pepper.
Lemon vinaigrette is a thin dressing as vinaigrettes tend to be. However, it should coat the back of a spoon. Whisk briskly to emulsify, or completely combine, the juice and oil. Add salt and pepper, and you’re done!
Assembling Your Salad
Don’t forget to let your steaks rest. This will help keep the juices in the meat. While they rest you can make the dressing and get the lettuce ready. With a generous helping of arugula, create a bed for the steak. Using a serrated knife, slice 1/4″ slices of steak and fan over the arugula.
Elegant and simple. Drizzle lemon vinaigrette over each salad. For added color, flavor, and texture grate Parmesan cheese over each salad.
Tips, Tricks, & FAQs
- Steaks. Be sure your steak is completely thawed. Pat it dry before seasoning.
- Marble Means Flavor. I believe steaks with more fat or marble just taste better. A ribeye is very marbled, and I prefer this cut over a filet mignon (and so does my wallet). The top sirloin I used was on sale and had a perfect amount of fat.
- How do I tell if my steak is done?
- I’ll be honest. This takes practice. I test my steaks by touch (not directly, but with a spoon or tongs).
- The more firm the steak, the more done.
- Start by feeling your steak when it is completely raw, that will give you a point of reference.
- The classic method is to gently touch your thumb to each finger on your hand (don’t apply pressure or they will all feel the same) and touch the meaty base of your thumb.
- Rare – thumb to index finger
- Medium rare – thumb to middle finger (for the size and thickness of the steak I used, this was 4 minutes on each side)
- Medium – thumb to ring finger
- Well – thumb to pinky
Arugula Steak Salad with Capers and Lemon Vinaigrette
Equipment
- large pan I prefer a cast-iron
- cutting board
- paring knife
- strainer
- mixing bowl
Ingredients
Lemon Vinaigrette
- 1/3 cup olive oil
- 2 Tablespoons lemon juice
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
Steaks
- 2 – 8 oz Top Sirloin steaks (1-1 1/2" thick) Or your favorite cut in similar ounces and thickness
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons olive oil
- 2 Tablespoons butter
Salad
- 4 cups arugula (about 2 ounces)
- 2 Tablespoons capers
- Parmesan cheese, grated or sliced (optional)
Instructions
Steaks
- Steaks. Be sure your steaks are completely thawed (if using from frozen). Pat both sides of the steaks dry. Rub both sides of each steak generously with sea salt and ground black pepper.1/4 teaspoon sea salt, 2 – 8 oz Top Sirloin steaks (1-1 1/2" thick), 1/8 teaspoon ground black pepper
- Rest. Allow the steaks to rest 5-10 minutes before cooking.
- Skillet. Heat 2 teaspoons olive oil in a pan (I prefer a cast-iron skillet) over medium low heat. About 1-2 minutes. Once a cast-iron is hot, it will hold the heat, which is why I love it so much. Watch for the shimmer, so you don't end up with smoke.1/3 cup olive oil
- Shimmer. Once the oil has a little shimmer, carefully add both steaks to the pan.
- Cook. The cook time I'm using will result in a medium to medium rare steak. Regardless of how long you cook, do not move the steaks once you place them in the pan and cook for an even amount of time on both sides. For medium rare, with 1 1/2" thickness, allow the steaks to cook for approximately 4 minutes – do not move them during this time. At the end of the 4 minutes, flip the steaks.
- Aromatics. Carefully add butter to the pan. Allow the steaks to cook for another 4 minutes – do not move them during this time. But do use a spoon to baste the steaks with the melted butter. Now is the time to add any aromatics you'd like (garlic, rosemary, etc.). For the salad, I want this to keep the flavor simple, so I'm not adding for this recipe.2 Tablespoons butter
- Tip: If you'd like the steak done more or less, simply increase or reduce the time on each side. How do you know when the steak is done? See above 'Tips, Tricks, & FAQs'.
- Rest. After the time is up, remove the steaks from the pan and allow them to rest on a plate, about 10 minutes before slicing.
Lemon Vinaigrette
- Oil. In a small bowl add olive oil.2 teaspoons olive oil
- Lemon. Slice a large lemon and squeeze the juice over a strainer to keep the seeds out.2 Tablespoons lemon juice
- Whisk. Add the lemon juice, salt, and ground black pepper to the oil. Vigorously whisk the lemon juice and oil to emulsify the dressing. The mix will be come a stunning cloudy golden color.3/4 teaspoon sea salt, 1/2 teaspoon ground black pepper
Assembly
- Arugula. If your arugula isn't a pre-washed, rinse and pat dry or use a salad spinner to remove as much of the water as possible.4 cups arugula (about 2 ounces)
- Plate. Place arugula on each plate. Carefully place the sliced steak on each bed of lettuce. Then, drizzle dressing over top. Garnish with capers and a bit of fresh cracked black pepper.2 Tablespoons capers
- Parmesan. Optional, add sliced Parmesan cheese on top.Parmesan cheese, grated or sliced
- Enjoy! Serve immediately!
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