Close this search box.

Arugula with Steak, Lemon & Parmesan Recipe

Eruca sativa, or arugula, is a salad green with a rich, pungent taste.

Packed with vitamins, the plant has been affectionately dubbed “nature’s multi-vitamin.”

Arugula with Steak, Lemon & Parmesan

0.0 from 0 votes
Recipe by Whole Foods




    • 3 tablespoons

      extra virgin olive oil

    • 2 ½ tablespoons

      lemon juice

    • 1 ¼ teaspoon

      balsamic vinegar

    • dash kosher salt

    • dash freshly ground black pepper

    • 1 ½ pound

      beef tri-tip (bottom sirloin)

    • 1

      bunch (about 5 ½ cups) arugula

    • 3⁄4 cup

      Parmesan cheese, shaved


    • To make the dressing, combine the olive oil, lemon juice, balsamic vinegar, salt and pepper. Set aside. 

    • Grill the beef to medium rare, let cool 10 minutes. Slice thin.

    • Toss the arugula with the dressing and add beef and shaved Parmesan.

    Nutrition Facts (per serving):

    • Calories —236 | Total Fat—17g | Saturated Fat—7g | Sodium —373mg | Carbohydrate —2g | Dietary Fiber—0g | Sugar—2g Protein —16g

    Facts about Arugula


    Avoid yellowing leaves, wilted leaves, or excessively moist leaves. To keep for up to a week, wrap leaves in a layer or two of paper towels and store in a loosely-closed Ziplock®.

    Not your average salad.

    Arugula contains about eight times the calcium, fi ve times the vitamin A, vitamin C and vitamin K, and four times the iron as the same amount of iceberg lettuce.

    Fiber & Phytochemicals.

    Arugula belongs to the family of cruciferous vegetables, along with broccoli, kale, and cabbage. These vegetables are high in fiber and contain phytochemicals that are believed to help prevent cancer.

    Disease-Fighting Antioxidants.

    Arugula contains carotenoids, which can act as antioxidants and may aid in the prevention of diseases like cancer and macular degeneration.

    Get access to the next issue before it hits the stands!