Description

Arugula Skirt Steak Salad combines juicy grilled steak, crispy roasted potatoes, and peppery arugula tossed in a zesty Dijon-balsamic vinaigrette. This warm, hearty salad is elegant enough for entertaining yet easy enough for weeknight dinners. With a perfect balance of textures and bold, savory flavors, it’s a wholesome, protein-packed meal that satisfies every craving.

Ingredients

Scale

For the Salad:

1½ lbs skirt steak
4 cups baby arugula
1 lb baby potatoes, halved
1 tablespoon olive oil (for roasting)
Salt and pepper, to taste
½ cup crumbled blue cheese or goat cheese (optional)
¼ cup thinly sliced red onions (optional)

For the Dressing:

3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and pepper, to taste

Instructions

Roast the potatoes: Preheat oven to 425°F (220°C). Toss baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until golden and crispy.
Cook the steak: Season the skirt steak with salt and pepper. Heat a grill pan or skillet over high heat and sear for 3–4 minutes per side for medium-rare. Let rest 5–10 minutes, then slice thinly against the grain.
Make the vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
Assemble the salad: Layer arugula, roasted potatoes, and sliced steak on a large platter. Add cheese and red onion if using, then drizzle with vinaigrette right before serving.

Notes

Let steak rest before slicing to keep it juicy and tender.
Slice against the grain for best texture.
Don’t overcrowd the potatoes—space ensures perfect crispiness.
For a dairy-free option, skip cheese and add avocado for creaminess.
Serve immediately while warm for the perfect wilted-arugula texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad, Dinner, Main Course
Method: Grilling, Roasting
Cuisine: American, German-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 460
Sugar: 4g
Sodium: 520mg
Fat: 29g
Saturated Fat: 8g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 34g
Cholesterol: 95mg

Keywords: Arugula Skirt Steak Salad, Steak Salad Recipe, Warm Salad, Crispy Potatoes, Arugula Salad, Dinner Salad, Gluten-Free Salad