Steak and Arugula Salad with Walnut Dressing

Makes 4 Servings

  • Total Time: 50
  • Prep Time: 20
  • Cook Time: 30

If you’re looking for a hearty warm-weather dish, try this recipe for steak and arugula salad. It draws from all the best parts of summer, with steak from the grill and tomatoes and arugula from the garden. Toss in a yogurt-based dressing and top with crumbled blue cheese—voila! Get ready to wow your friends and family because this steak and arugula salad has so many flavor dimensions in just one bite.



  • 1/2 cup coarsely chopped walnuts
  • 1/4 cup white vinegar
  • 1/4 cup plain Greek yogurt
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup walnut oil


  • 1/2 cup coarsely chopped walnuts
  • Nonstick cooking spray
  • 3/4 pound new potatoes, quartered
  • 2 tablespoons butter, melted
  • Salt
  • Freshly ground black pepper
  • 1 1/2 pounds sirloin steak, about 1 inch thick
  • 4 cups packed arugula leaves
  • 2 cups cherry or grape tomatoes, halved
  • 1 cup crumbled blue cheese


1. Preheat the oven to 375°F. Preheat a grill to mediumhigh.

2. For the dressing, combine the walnuts, vinegar, yogurt, mustard, salt and pepper in a blender. Blend on high speed until smooth. With the blender running, slowly add the walnut oil and blend for another 5 seconds. Transfer the dressing to a small bowl. Cover and refrigerate until ready to serve.

3. For the salad, spread the walnuts on a baking sheet. Toast in the oven until light golden brown, about 4 minutes, stirring once; set aside to cool. Leave the oven on.

4. Spray a large rimmed nonstick baking sheet with nonstick cooking spray. Toss the potatoes with the melted butter in a medium bowl. Season to taste with salt and pepper. Transfer the potatoes to the prepared baking sheet. Roast for 20 to 30 minutes or until browned and tender, stirring once or twice.

5. Meanwhile, season the steak to taste with salt and pepper. Grill for 5 to 7 minutes per side, to your desired doneness. Remove the steak from the grill. Let rest for 5 minutes, then thinly slice.

6. To assemble the salad, toss the arugula and tomatoes in the dressing. Divide among four serving plates. Top with the steak, potatoes, blue cheese, and toasted walnuts. Serve immediately.