Summer Steak Salad with Arugula & Dill

Summer Steak Salad with Arugula & Dill

Total Time
20 min
10 min
10 min
Lean sirloin beef makes a super-flavorful addition to this garden salad— the trick is to grill the meat until just done, then slice thinly for maximum contact with the tangy shallot dressing. Sliced steak is delicious cold, too, so grill extra if you like and store in the fridge for quick salads in the days ahead. Just be sure to adjust the grilling time for larger pieces of beef.


Cooking spray

4 spray(s)

Uncooked lean trimmed sirloin beef

¼ pound(s)

Table salt

¼ tsp, divided

Black pepper

2 pinch(es), divided

Red wine vinegar

1 Tbsp


1 tsp, chopped, finely chopped

Olive oil

1 tsp

Dijon mustard

¼ tsp

Cherry tomatoes

½ cup(s), halved

English cucumber

½ cup(s), sliced


1 medium, thinly sliced


2 Tbsp, chopped


2 cup(s), baby variety, lightly packed


  1. Coat a grill or grill pan with cooking spray. Preheat to medium-high.
  2. Season the steak with ⅛ tsp of the salt and 1 pinch of the black pepper. Grill the steak until an instant-read thermometer inserted into the side of the steak registers 145°F for medium, about 6 minutes, turning once. Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak.
  3. Meanwhile, in a medium bowl, stir the vinegar, shallots, oil, mustard, 2 tsp water, and the remaining ⅛ tsp salt and pinch of black pepper. Add the tomatoes, cucumber, radish, and dill and toss to combine.
  4. Arrange the arugula on a plate. Spoon the tomato mixture over the arugula. Top with the steak. Drizzle the steak with any remaining dressing in the bowl.
  5. Serving size: 1 salad