Arugula Steak Salad With Cherry Tomatoes & Parmesan

What You’ll Need:

Steak:

• 1 lb. regenerative sirloin steak

• Salt & freshly cracked black pepper

• Olive oil, for cooking

Salad Base:

• 4–5 cups fresh arugula

• 1 cup cherry tomatoes, halved

• ½ cup shaved or freshly grated parmesan cheese

Homemade Balsamic Dressing:

• 3 tbsp olive oil

• 1½ tbsp balsamic vinegar

• 1 tsp Dijon mustard

• 1 tsp honey (optional, for balance)

• Salt & pepper, to taste

Let’s Cook:

Make the Balsamic Dressing:

In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper until emulsified. Set aside.

Season & Sear the Steak:

Pat the sirloin dry with paper towels. Season generously on both sides with salt and black pepper. Heat a drizzle of olive oil in a large skillet over medium-high heat. Sear steak for 3–4 minutes per side (for medium-rare), or until cooked to your desired doneness.
Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain.

Assemble the Salad:

Add arugula to a large bowl and lightly toss with half of the balsamic dressing. Divide between serving bowls. Top with sliced sirloin steak, cherry tomatoes, and parmesan cheese.

Finish & Serve:

Drizzle with remaining dressing to taste. Finish with an extra crack of black pepper and serve immediately.