Steak & Arugula Recipe

Bring steak to room temperature

Remove the sirloin from the refrigerator 20–30 minutes before cooking to come closer to room temperature for even cooking.

Season

Pat the steak dry with paper towels. Rub 1 tablespoon olive oil evenly over both sides, then season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Cook steak

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add the steak and sear undisturbed for 3–4 minutes until a brown crust forms. Flip and cook another 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time ±2 minutes for desired doneness.

Rest

Transfer steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute before slicing thinly against the grain.

In a small bowl or jar combine 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1/2 teaspoon minced garlic. Whisk or shake until combined.

Slowly whisk in 3 tablespoons extra-virgin olive oil until the dressing emulsifies. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust sweetness or acidity as desired (add up to 1/2 tsp honey or 1/2 tsp balsamic).

Prepare the red onion: Peel and halve the small red onion. Slice very thinly into half-moons (about 1/8-inch thick). If you prefer a milder onion, place slices in a bowl with 1 tablespoon cold water and 1 teaspoon vinegar for 5 minutes, then drain.

Toss greens: In a large bowl combine 5 cups fresh arugula and the sliced red onion. Drizzle about half of the prepared balsamic vinaigrette (start with ~1–1.5 tablespoons) over the greens and toss gently to coat. Reserve remaining dressing for finishing.

Add toppings: Scatter 1 tablespoon dried cranberries, 1/4 cup candied pecans, and 1/3 cup crumbled feta over the dressed arugula. Toss lightly to distribute evenly.

Slice steak: Slice the rested sirloin thinly against the grain into 1/4-inch slices. Arrange sliced steak over the salad.

Finish and serve: Drizzle remaining vinaigrette over the assembled salad to taste (about 1–1.5 tablespoons). Serve immediately so the steak stays warm and the arugula remains crisp.