Gluten-Free Steak and Arugula Salad

Ingredients

Shop links on this page are for Dijon mustard, dried oregano. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1 lb beef sirloin steak, thinly sliced against the grain
• 5 oz fresh arugula
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup parmesan cheese, shaved (optional, ensure GF)
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard (ensure GF) Shop
• 1 clove garlic, minced
• 1/2 tsp dried oregano Shop
• Salt and freshly ground black pepper, to taste

Instructions

1. 1 Prepare the steak: Pat the thinly sliced beef sirloin steak dry with paper towels, then season generously on both sides with salt and freshly ground black pepper. Allow the steak to come to room temperature for about 15-20 minutes before cooking for optimal results.
2. 2 Cook the steak: Heat a large skillet or grill pan over medium-high heat until very hot. Add the seasoned steak in a single layer, being careful not to overcrowd the pan. Sear for 1-2 minutes per side, or until a beautiful brown crust forms and the steak is cooked to your desired doneness. Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes before slicing.
3. 3 Make the vinaigrette: While the steak rests, whisk together the extra virgin olive oil, fresh lemon juice, gluten-free Dijon mustard, minced garlic, dried oregano, salt, and pepper in a small bowl. Continue whisking until the dressing is well emulsified and fragrant, about 1-2 minutes.
4. 4 Assemble the salad: In a large salad bowl, combine the fresh arugula, halved cherry tomatoes, and thinly sliced red onion. Add the rested and sliced steak to the bowl.
5. 5 Dress and serve: Drizzle the prepared lemon-herb vinaigrette over the salad ingredients. Gently toss everything together until the arugula and steak are lightly coated. If using, sprinkle the shaved parmesan cheese over the top. Serve immediately for the freshest taste and texture.

Nutrition (per serving)

Tips & Notes

• Thin sirloin slices cook in about a minute per side. Keep the pan very hot and cook in batches so they brown.
• Toss the arugula with the vinaigrette just before serving. It wilts quickly once dressed.
• Shave the Parmesan with a vegetable peeler for wide, thin curls.

Common questions