Grilled flank steak, peppery arugula, sweet corn salsa, and zesty romesco… YUM. This steak and arugula salad wants to be added to your summer dinner rotation. Mmkay?

Lillie Eats and Tells Steak and Arugula Salad with crumbled blue cheese www.lillieeatsandtells.com

Arugula is such a favorite over here… but of course sub another green if you prefer! Not a fan of blue cheese? Crumbled goat cheese, cotija, or shaved parmesan are all delicious. Looking for something more adventurous than a traditional balsamic vinegar? Substitute it for a specialty peach or lemon balsamic.

My favorite Steak and Arugula Salad with Romesco Sauce www.lillieeatsandtells.com

How to Make Steak and Arugula Salad

Once you have your bed of arugula, it’s time to start adding the steak salad makings, fresh corn salsa, and homemade romesco sauce.

Steak and arugula salad with crumbled blue cheese from www.lillieeatsandtells.com

What you’ll need for your Steak and Arugula Salad

  • Arugula (60 g)
  • Grilled flank steak (like this one), sliced thin (100 g)
  • Corn salsa (80 g) (recipe below)
  • Pinch of pickled onion (may sub raw)  (30 g)
  • Handful of fresh cilantro, chopped (2-5 g)
  • Homemade romesco sauce (30 g) (Trader Joe’s makes a good one if you’re in a pinch!)
  • Reduced fat blue cheese (14 g)
  • White balsamic vinegar* 
  • Salt and pepper to taste

What you’ll need for the Corn Salsa

  • Corn, fresh or thawed from frozen (160 g)
  • Cherry tomatoes, halved (150 g)
  • Red onion, diced small (30 g)
  • Fresh lime juice (30 g)
  • Small avocado, diced (100 g)
  • Bell pepper, red, yellow, or orange, diced small  (50 g)
  • Cucumber, diced (170 g)
  • Loosely packed cilantro, chopped (30 g)
  • Kosher salt
  • Pinch of pepper

Combine everything in a large bowl.

Macros for corn salsa alone are: 6 servings, 120 g each, 61 cal, 9.1 c, 2.4 f, 1.9 p, 5 fiber

For One Salad

Top arugula with flank steak, corn salsa, pickled onion, cilantro, romesco, blue cheese, and vinegar. Finish with a pinch of kosher salt and cracked pepper. Enjoy!

You might also love:

For similar summertime macro-friendly salads, try any of these other delicious recipes:

Summer Salad with Arugula, Basil, Pasta and Crispy Chicken – Lillie Eats and Tells

Rainbow Veggie, Peach, and Basil Chopped Salad – Lillie Eats and Tells

Cobb Salad with creamy lemon basil dressing – Lillie Eats and Tells

Try any or all of these amazing salads, and be sure to follow along for more on Instagram!

Steak and Arugula Salad Bowl

Steak and Arugula Salad

This steak and arugula salad can be altered in a variety of ways to become the ideal salad for anyone. It’s fresh corn salsa makes it the perfect, balanced, summer time meal.
5 from 1 vote
Course Salad
Cuisine Healthy
Servings 1
Calories 396 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

  • 2 cups arugula 60 g
  • 3.5 oz grilled flank steak (100 g)
  • cup corn salsa (recipe below) 80 g
  • PInch of pickled onion may sub raw (30 g)
  • Handful of fresh cilantro chopped (2-5 g)
  • 2 Tbsp homemade romesco sauce 30 g
  • 2 Tbsp reduced fat blue cheese 14 g
  • 1 Tbsp white balsamic vinegar*
  • Salt and pepper to taste

Instructions

  • Prepare Flank Steak, Corn Salsa, and Romesco Sauce according to Lillie Eats and Tells applicable recipes
  • Create your bed of arugula and top with flank steak, corn salsa, pickled onion, cilantro, romesco, blue cheese, and vinegar. Finish with a pinch of kosher salt and cracked pepper. Enjoy!

Nutrition

Fiber: 5.7gCalories: 396kcalFat: 16gProtein: 42.5gCarbohydrates: 18.2g
Keywords flank steak, salad, salads

Tried this recipe?

Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!

Fresh and Easy Corn Salsa

This fresh corn salsa is so easy to make! You’re going to love it on chips, tacos, rice bowls. The possibilities are endless!
5 from 1 vote
Course sauce
Cuisine Mexican
Prep Time 10 minutes
Servings 6 servings
Calories 61 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

  • 1 cup corn use thawed, frozen corn or corn on the cob, cooked or raw (160 g)
  • 1 cup cherry tomatoes, halved (150 g)
  • ¼ cup red onion, diced small (30 g)
  • 2 tbsp fresh lime juice (30 g)
  • ½ bell pepper, red, yellow, or orange, diced small (50 g)
  • 1 small avocado, diced (100 g)
  • 1 ½ cup cucumber, diced (170 g)
  • 1 cup loosely packed cilantro, chopped (30 g)
  • ½ tsp kosher salt
  • pinch of pepper

Instructions

  • Combine everything in a large bowl.
  • Use as salsa for chips, tacos, rice bowls, etc.

Notes

MFP: Search Lillie Eats and Tells Corn Salsa

Nutrition

Serving: 120gFiber: 5gCalories: 61kcalFat: 2.4gProtein: 1.9gCarbohydrates: 9.1g

Tried this recipe?

Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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