Gluten-Free Steak and Arugula Salad
By the Gluten Free Recipes team ·
Tender grilled steak meets peppery arugula in this vibrant and satisfying salad, tossed with a bright lemon-herb vinaigrette. This dish offers a delightful contrast of textures, from the juicy steak to the crisp greens, making for a perfect light yet filling meal.
At a glance: This medium lunch recipe yields 4 servings in about 30 minutes (5 min prep, 25 min cook). It uses 11 ingredients — including beef sirloin steak, fresh arugula, cherry tomatoes — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Steak and Arugula Salad: When preparing this lunch recipe, exercise caution with packaged ingredients like Dijon mustard and parmesan cheese; always check for a gluten-free certification. Prepare this dish on clean surfaces and with utensils that have not come into contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Steak and Arugula Salad: This recipe is naturally gluten-free, relying on fresh ingredients and certified gluten-free condiments. It avoids all gluten-containing grains.
Ingredients
- 1 lb beef sirloin steak, thinly sliced against the grain
- 5 oz fresh arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup parmesan cheese, shaved (optional, ensure GF)
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard (ensure GF)
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- 1
Prepare the steak: Pat the thinly sliced beef sirloin steak dry with paper towels, then season generously on both sides with salt and freshly ground black pepper. Allow the steak to come to room temperature for about 15-20 minutes before cooking for optimal results.
- 2
Cook the steak: Heat a large skillet or grill pan over medium-high heat until very hot. Add the seasoned steak in a single layer, being careful not to overcrowd the pan. Sear for 1-2 minutes per side, or until a beautiful brown crust forms and the steak is cooked to your desired doneness. Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes before slicing.
- 3
Make the vinaigrette: While the steak rests, whisk together the extra virgin olive oil, fresh lemon juice, gluten-free Dijon mustard, minced garlic, dried oregano, salt, and pepper in a small bowl. Continue whisking until the dressing is well emulsified and fragrant, about 1-2 minutes.
- 4
Assemble the salad: In a large salad bowl, combine the fresh arugula, halved cherry tomatoes, and thinly sliced red onion. Add the rested and sliced steak to the bowl.
- 5
Dress and serve: Drizzle the prepared lemon-herb vinaigrette over the salad ingredients. Gently toss everything together until the arugula and steak are lightly coated. If using, sprinkle the shaved parmesan cheese over the top. Serve immediately for the freshest taste and texture.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Freshly grated Parmesan melts better and has far more flavor than pre-grated powders.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
Learn More
Celiac-safe recipe development and testing since 2026
Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.
