Wake up, flavor seekers! Your favorite flavor nerd here, bringing you a plate that’s smooth, bold, and hits all the right notes—just like that Janet Jackson song "Miss You Much" which I'm pairing this dish with.
This flank steak and arugula salad ain’t just any meal—it’s the perfect mix of smoky, seared steak, peppery greens, and a bright, lemony zesty vinaigrette that dances on your taste buds like some Janet super tight choreography.
Whether it’s a date night dish, a power lunch, or just a meal that makes you feel fly, this salad delivers rich flavor, crisp freshness, and a tangy groove that keeps you coming back for more. So turn up the volume, fire up that skillet, and let’s make a salad that sings!
Beats and Eats Pairing
This steak and arugula salad pairs with “Miss You Much” because both are bold, layered, and full of real deal energy. Just like the song’s infectious beat and powerhouse vocals, this dish brings together strong, vibrant flavors that demand attention—the peppery arugula hits like Janet’s sharp choreography, the marinated steak is as rich and deep as her vocals, and the lemony vinaigrette brings the brightness, just like that unforgettable chorus.
Key Steak Marinade Ingredients & Their Flavor Roles
Jarred Roasted Bell Pepper Brine – This ingredient is the secret weapon of the marinade, adding a subtle smoky-sweet tang that enhances the depth of the steak’s flavor. The natural sugars from the roasted peppers help with caramelization, while the vinegar in the brine tenderizes the meat, ensuring each bite is juicy and packed with bold taste.
Garlic – A flavor powerhouse, garlic brings an earthy, slightly spicy kick that infuses the steak with savory depth.
Soy Sauce – This one delivers that umami magic, intensifying the beef’s natural savoriness while adding a salty, slightly sweet depth.
Key Vinaigrette Ingredients & Their Flavor Roles
Lemon Juice – Acting as the high note of the dish, lemon juice brightens every bite, cutting through the richness of the steak with its refreshing acidity. It also enhances the peppery arugula and ties the flavors together with a zingy, citrus kick.
Olive Oil – The smooth operator of the vinaigrette, olive oil brings a silky mouthfeel and rounds out the sharpness of the lemon juice. It carries the flavors of the other ingredients, ensuring a harmonious balance between richness and acidity.
Roasted Red Pepper Brine – The bridge between the marinade and vinaigrette, this brine reinforces the smoky-sweet tang from the steak, creating cohesion between the warm and fresh elements of the dish. Its subtle vinegar notes add an extra layer of complexity, making each bite vibrant and crave-worthy.
How To Make Steak Salad with Arugula
Marinate the Flank Steak:
In a bowl combine soy sauce, red pepper brine, minced garlic, and extra virgin olive oil. Mix well using a whisk.
Add the flank steak to a resealable plastic bag and pour in the marinade. Remove as much air from the bag as possible, seal, and refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).
Cook Steak:
Remove steak from the marinade and pat dry with paper towels. Let it sit at room temperature for about 15 minutes before cooking.
Heat a grill or cast-iron skillet over medium-high heat. Lightly oil the surface.
Sear the steak on the hot grill for 4-5 minutes per side for medium-rare, or longer if preferred.
Transfer grilled steak to a cutting board and let it rest for 10 minutes before slicing thinly against the grain.
Prepare the Lemon Vinaigrette:
In a small bowl, whisk together lemon juice, olive oil, roasted red pepper brine, kosher salt, and black pepper until well combined. Set aside.
Assemble the Salad:
In a large bowl, toss the fresh arugula with the prepared salad dressing until evenly coated.
Arrange the dressed arugula on a serving platter or individual plates.
Top with sliced grilled flank steak, cherry tomato halves, roasted red pepper strips, and your cheese of choice - crumbled blue cheese, goat cheese, or shaved parmesan for that matter all work well.
Serve & Enjoy:
Serve immediately while the steak is warm for the best flavor.
Optional: Serve with roasted potatoes for an even more filling dish.
This arugula steak salad works magically as a stand alone entree. But if you want to round things out with a few sides dishes try grilled sweet potato wedges, fried sweet plantains, or stewed okra.
If you prefer a different steak cut than flank, you can try seared denver steak cut, reverse seared ribeye, coffee rubbed hanger steak, or sous vide flat-iron as really good alternatives.
If you make this recipe please let us know with a comment and rating below. Definitely take a photo of the dish and be sure to tag us @foodfidelity so that we can see them.
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Ingredients
For the Marinade
- 3 cloves Garlic minced
- ¼ cup Soy Sauce
- 1 tablespoon Roasted Red Pepper Brine
- 2 tablespoon Extra Virgin Olive Oil
For the Steak
- 1 ½ lbs Flank Steak
- Salt
- Pepper
For the Salad
- 10 oz. Arugula
- ½ cup Cherry Tomatoes halved
- 2 Roasted Red Peppers sliced lengthwise
- ⅓ cup Blue Cheese Crumbles
For the Vinaigrette
- ⅓ cup Olive Oil
- 1 medium Lemon Juiced
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 2 tbsps Roasted Red Pepper Brine
Instructions
Marinate the Steak
- In a bowl combine soy sauce, red pepper brine, minced garlic, and extra virgin olive oil. Mix well using a whisk.
- Add the flank steak to a resealable plastic bag and pour in the marinade. Remove as much air from the bag as possible, seal, and refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).
Cook the Steak
- Remove steak from the marinade and pat dry with paper towels. Let it sit at room temperature for about 15 minutes before cooking.
- Heat a grill or cast-iron skillet over medium-high heat. Lightly oil the surface.
- Sear the steak on the hot grill for 4-5 minutes per side for medium-rare, or longer if preferred.
- Transfer grilled steak to a cutting board and let it rest for 10 minutes before slicing thinly against the grain.
Make the Vinaigrette
- In a small bowl, whisk together lemon juice, olive oil, roasted red pepper brine, kosher salt, and black pepper until well combined. Set aside.
Assemble the Salad
- In a large bowl, toss the fresh arugula with the prepared salad dressing until evenly coated.
- Arrange the dressed arugula on a serving platter or individual plates.
- Top with sliced grilled flank steak, cherry tomato halves, roasted red pepper strips, and your cheese of choice - crumbled blue cheese, goat cheese, or shaved parmesan for that matter all work well.