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We always have leftover steak and we love arugula, so this is a great light weeknight meal –especially when heirloom tomatoes are in season.  Serve with a baguette, French cheeses and a light fruity wine.

Steak, Beet and Arugula Salad
Recipe type: Main, Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 4
  • 1 pound leftover grilled tri-tip, flank, or skirt steak
  • 1 bunch arugula
  • 3 roasted beets, thinly sliced (see my recipe for roasted beets)
  • 1 avocado, sliced
  • 1 heirloom tomato, sliced or diced
  • ¼ cup vinaigrette (see my recipe for vinaigrette)
  1. Arrange arugula, beets, tomatoes and avocado on a platter.
  2. Drizzle with vinaigrette.
  3. Slice steak ½” thick and top vegetables.
  4. Toss and serve.