Steak and Arugula Salad with Warm Tomato Dressing



15 min


45 min



Steak and Arugula Salad with Warm Tomato Dressing

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

With garlicky Dijon dressing and a base of crunchy arugula, this steak salad checks all the flavour boxes.


  • 1 1-in. thick beef flank steak , (about 500 g), at room temperature
  • 6 tbsp olive oil , divided
  • 1 tsp salt , divided
  • 1/2 tsp pepper , divided
  • 1 medium sweet onion , thinly sliced
  • 3 garlic cloves , minced
  • 3 tbsp sherry vinegar
  • 1 283-g pkg multicoloured cherry tomatoes
  • 2 tsp grainy Dijon mustard
  • 1/2 tsp dried oregano
  • 1 142-g pkg baby arugula


  1. Position rack in centre of oven and preheat to 250F. Rub each side of steak with 1 tbsp oil, and then 1⁄2 tsp salt and 1/4 tsp pepper, and place on a rack on a baking sheet.
  2. Roast until rare or until internal temperature reaches 110F, about 20 min. Remove from oven.
  3. Heat 1 tbsp oil in a large frying pan over high. Sear steak until dark-brown, 1 to 2 min per side. Transfer to a plate.
  4. Reduce heat to medium. Add 1 tbsp oil and onion to pan. Cook until onion is softened, about 3 min. Stir in garlic, vinegar and tomatoes. Cook until tomatoes burst, 2 to 3 min.
  5. Whisk remaining 2 tbsp oil, remaining juices from steak plate, Dijon and oregano in a large bowl. Toss in tomato mixture and arugula to coat. Divide salad among plates and top with thinly sliced steak.