Arugula Steak Salad with Cornbread Croutons

Name: Arugula Steak Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 tbsp Olive oil; 1 lb Flank steak; 7 oz Arugula (pre-washed ); 2 oz Goat cheese; 4 each Campari tomatoes (cut in half or quartered ); 2 Avocado (cut into small chunks ); 1/2 cup Corn kernels (fresh ); 1/3 cup Almonds (roasted, chopped ); Salt and pepper (to taste ); 2 tsp Kosher salt; 1/2 tsp Pepper (freshly ground ); 1 tsp Smoked paprika; 1 tsp Brown sugar; 1 tsp Garlic powder; 1 tsp Onion powder; 1/3 cup Extra virgin olive oil; 2 tbsp Tarragon vinegar (champagne, apple cider or white wine vinegar works as well ); 1 tsp White granulated sugar; 1 tsp Dijon mustard; 1 clove Garlic (finely minced ); 1/4 tsp Dried Italian seasoning; Salt and pepper (to taste ); 1 cup Cornbread, day old, leftover (cut into 1/2 cubes ); 2 tbsp Unsalted butter (melted ); 1/2 tsp Kosher salt

by Kristen Espino on Mar 9, 2024 (updated Jan 21, 2026)

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5 from 1 review

Enjoy the simplicity and deliciousness of this Arugula Steak Salad. Tender grilled steak meets peppery arugula, combined with juicy tomatoes, sweet corn, ripe avocado, tangy goat cheese, and crispy cornbread croutons, all tossed in a zesty tarragon vinaigrette.

Arugula steak salad with tomatoes, corn, avocado, almonds goat cheese and cornbread croutons.

Elevate your salad game with this Arugula Steak Salad. Featuring a tarragon vinaigrette that effortlessly blends in a mason jar for ease, paired with store-bought cornbread transformed into delectable crunchy croutons.

This steak salad offers a plethora of flavorful and textural elements, making it both hearty and exceptionally satisfying.

Pair this delicious salad with my Easy Sourdough Garlic Bread and Smashed Parmesan Broccoli Crisps.

Why You’ll Love This Easy Steak Salad

Bold flavors- From the peppery kick of arugula to the succulent, seasoned steak, tangy goat cheese, crunchy cornbread croutons and herb vinaigrette, each bite is a culinary delight.
Simple yet elegant- Impress your family with a salad that is both effortlessly simple to make and elegantly presented.
Quick and convenient- Whip up this satisfying salad in no time for a delicious and nutritious meal that’s perfect for any occasion.
Versatile- Whether as a light lunch, fulfilling evening meal or impressive side dish, this steak salad is guaranteed to delight every palate.

What Is Arugula?

Arugula, also known as rocket or roquette, is a leafy green vegetable with a distinctive peppery flavor. Its flavors can vary in intensity depending on the growing conditions and maturity of the leaves.

Arugula is low in calories but rich in vitamins and minerals. It’s an excellent source of vitamin K, vitamin C, folate, calcium and potassium. It also contains antioxidants, including beta carotene and lutein, which may help protect again chronic diseases.

Arugula steak salad with cornbread croutons, avocado, tomatoes, goat cheese and almonds.

Ingredients Notes

Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.

Arugula- Choose fresh, vibrant arugula with tender leaves. I prefer baby arugula for its delicate texture.
Steak- Opt for a tender cut of steak such as flank steak, sirloin, or strip steak.
Seasoning blend- For the steak, I use a combination of salt, pepper, onion powder, garlic powder, brown sugar, and smoked paprika.
Tomatoes- Choose Campari tomatoes for their sweet flavor and juicy texture.
Corn- Use fresh, sweet corn kernels cut from the cob.
Avocado- Choose ones that are ripe but still slightly firm to the touch. Avoid ones that are overly soft or have dark spots.
Goat cheese- Look for creamy and tangy goat cheese with a smooth texture. Chèvre is a popular variety.
Tarragon vinegar- A type of vinegar that has been infused with tarragon leaves.
Olive oil- Extra virgin olive oil is the highest quality and most flavorful type of olive oil.
Garlic- Use fresh garlic cloves finely minced or pressed to infuse the dressing with vibrant flavor.
Dijon mustard- Incorporating dijon mustard into the vinaigrette will lend a tangy and spicy kick to the dressing.
Sugar- Adding sugar will provide a touch of sweetness to balance the tanginess of the vinaigrette.
Italian seasoning- A combination of dried basil, oregano, thyme and rosemary. I
Cornbread- Use homemade or store-bought cornbread to make the croutons.
Butter- Melted and tossed with the cornbread pieces. You can also use olive oil in place of the butter.
Almonds (optional)- Adding chopped almonds gives this salad a satisfying crunch. I recommend roasting the almonds to enhance their favor.

Sliced marinated flank steak with salad toppings.

Ingredient Substitution

Arugula- Spinach or mixed greens can be substituted if desired. They offer a different flavor profile but still provide a nutritious base for the salad.
Steak- Grilled chicken breast or shrimp can be used as a substitute. To make the salad vegetarian, you can also use tofu or grilled veggies.
Cornbread croutons- If you’re pressed for time and can’t make cornbread croutons, regular croutons are a suitable substitute.
Tarragon vinegar- You can use white wine vinegar, champagne vinegar or apple cider vinegar as a substitute.
Goat cheese- If you’re not a fan of goat cheese, feel free to substitute with Boursin cheese or Feta cheese.

Step By Step Instructions

STEP 1: Make croutons. Preheat oven to 350℉. Cut cornbread into small, bite-sized cubes and place into a large mixing bowl. Toss with melted butter and salt.

Spread cornbread in a single layer on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until golden brown and crispy, stirring halfway through the baking time.

STEP 2: Make the vinaigrette. Place all the ingredients inside a mason jar and shake well. Season with salt and pepper. Refrigerate overnight for the best flavor.

STEP 3: Prepare the steak. Season the steak generously with the seasoning blend, then allow it to rest for approximately 40 minutes to let the flavors infuse into the meat.

Cornbread cubes coated in butter and salt.

STEP 4: Cook the steak. Grill or pan-sear the steak until cooked to your preferred level of doneness. Then, let the steak rest for a few minutes before slicing it thinly against the grain.

STEP 5: Assemble. In a large mixing bowl, combine the arugula, tomatoes, corn kernels and avocado. Drizzle the vinaigrette over the salad and gently toss to coat everything together.

Tarragon vinaigrette with garlic and olive oil.

Sliced flank steak, tomatoes, goat cheese, tarragon vinaigrette, almonds, avocado arugula and corn.

STEP 6: Serve. Transfer the salad to serving plates or large salad dish. Top with sliced steak, chopped almonds and dollops of goat cheese. Complete the salad by scattering the crispy cornbread croutons over the top.

Expert Tips

Season the steak well. Rub the steak generously with seasoning blend before cooking and allow it to rest for 40 minutes or more to enhance its flavor.

Ensure your grill or pan is preheated to high heat before cooking the steak. This helps create a flavorful sear on the outside while keeping the inside juicy and tender.

Allow the steak to rest for a few minutes before slicing it. This helps retains its juices and ensures a tender, juicy texture.

When preparing the cornbread croutons, refrigerate the cornbread beforehand. This will firm it up, making it easier to cut without falling apart when tossed.

Dress the salad just before serving to prevent the arugula from wilting. This ensures the salad stays fresh and vibrant.

For the most flavorful salad, opt for fresh ingredients. Fresh arugula, ripe tomatoes and avocado, fresh corn (if available), and high-quality steak will help elevate the taste of your salad.

Arugula steak salad with cornbread croutons, avocado, goat cheese, almonds, fresh corn and tomatoes.

FAQ

Can I substitute arugula with another type of leafy green?

While arugula is commonly used in this salad for its peppery flavor, you can substitute it with other leafy greens like spinach, kale or mixed salad greens.

Is it possible to prepare the salad in advance, or is best served fresh?

It’s possible to prepare some components of the salad in advance ( such as marinating the meat, mixing the vinaigrette, shucking the corn or slicing the tomatoes). But it’s best to assemble the salad just before serving to maintain its freshness and texture.

Are there alternative protein options besides steak that work well in this salad?

Certainly! Grilled chicken, salmon, shrimp, tofu, chickpeas or hard-boiled eggs can all be great protein options for this salad.

Can I make a vegetarian version of this salad?

Yes, you can omit the steak and add additional protein sources like grilled tofu, roasted veggies, chickpeas, or cooked lentils to make a satisfying vegetarian version.

How should I slice the steak for the salad?

Slice the cooked steak thinly against the grain to ensure tenderness and easy chewing.

Storing

If you have any leftover Arugula Steak Salad that’s already dressed, it’s recommended to either consume it promptly or discard it, as the dressed greens tend to become too wilted and soggy for enjoyment if stored for later consumption.

I recommend dressing only the portion of the salad you plan to eat immediately and store any remaining greens and dressing separately.

Flank steak, arugula, goat cheese, tomatoes, avocado, corn and cornbread croutons.

Helpful Tools and Equipment

Grill or skillet for cooking the steak.
Salad spinner for washing and drying the arugula (if needed).
Sharp chef’s knife for slicing the steak and chopping the vegetables.
Mixing bowl for preparing and tossing the salad ingredients.
Tongs or salad servers.
Whisk or mason jar for mixing dressing.
Large salad bowl or platter for serving.

Recipes To Serve Alongside This Arugula Salad

Easy Sourdough Garlic Bread

One Pot French Onion Pasta

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