Easy Meal Prep Steak and Arugula Salad for Dinner
Easy Meal Prep Steak Salad is your new go-to dinner solution! After making this many times, I’ve perfected the crispy steak strips and creamy peanut sauce that’ll make your taste buds dance. The fresh arugula and colorful veggies make this better than takeout and ready in just 20 minutes. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Homemade Peanut Sauce Recipe and Easy Garlic Butter Steak Bites with Potatoes Crockpot Recipe.
Why This Easy Meal Prep Steak and Arugula Salad for Dinner Is Pure Comfort
- Crispy steak strips with a delicious sear
- Creamy peanut sauce that's better than takeout
- Fresh arugula and colorful veggies for a satisfying meal
- Perfect for meal prep and busy weeknights
What You'll Need for Easy Meal Prep Steak and Arugula Salad for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb flank or skirt steak
- 8 cups fresh arugula
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small red onion
- 2 tbsp soy sauce
- 2 tbsp creamy peanut butter
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Optional: Crushed peanuts
- Optional: Sliced green onions
- Optional: Cilantro leaves
📝 Ingredient Notes
- Flank or skirt steak: You can also use sirloin or ribeye steak.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing. → See on Amazon
- Immersion blender — Easy and quick blending of the peanut sauce. → See on Amazon
How to Make Easy Meal Prep Steak and Arugula Salad for Dinner
- Prepare the steak: Season both sides of the steak with salt and pepper. Heat a cast iron skillet over high heat, add a small amount of oil, and sear the steak for 2-3 minutes on each side. Remove from heat and let it rest for 10 minutes before slicing.
- Prepare the veggies: Thinly slice the bell peppers and red onion. Wash and dry the arugula.
- Make the peanut sauce: In a bowl, whisk together soy sauce, peanut butter, honey, lime juice, ginger, and garlic. Use an immersion blender to blend until smooth. Add water, one tablespoon at a time, until desired consistency is reached.
- Assemble the salad: In a large bowl, combine arugula, sliced steak, bell peppers, and red onion. Pour the peanut sauce over the salad and toss to combine. Top with crushed peanuts, green onions, and cilantro leaves.
Cook's Tips for Perfect Easy Meal Prep Steak and Arugula Salad for Dinner
- Common mistake and fix: Overcooking the steak can make it tough. To prevent this, use a meat thermometer and remove the steak from heat at 125°F (52°C) for medium-rare. Let it rest for 10 minutes before slicing.
- Pro tip: For meal prep, store the steak and veggies separately from the dressing to prevent the arugula from becoming soggy.
- Pro tip: To make the peanut sauce creamy, use natural, unsweetened peanut butter. Stir it well before measuring to ensure it's evenly distributed.
- Pro tip: For a spicy kick, add a pinch of red pepper flakes to the peanut sauce.
Storing & Reheating Easy Meal Prep Steak and Arugula Salad for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftover salad in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the steak and veggies up to 1 day ahead. Store separately from the dressing.
Freezing Easy Meal Prep Steak and Arugula Salad for Dinner
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Gently reheat in the microwave for 30-45 seconds.
Recipe Notes
- Chef tip: For a quicker meal, use leftover steak from another dish.
- Best substitution: Substitute arugula with spinach or kale for a different flavor profile.
- Make-ahead: Prepare the steak and veggies up to 1 day ahead. Store separately from the dressing.
- Scaling: This recipe can be easily doubled or tripled for meal prep.
- Troubleshooting: If the peanut sauce is too thick, add more water, one tablespoon at a time, until desired consistency is reached.
Want to level up this recipe?
Meat thermometer — Ensures perfectly cooked steak every time. → Check price on Amazon
Easy Meal Prep Steak and Arugula Salad for Dinner
Ingredients
Main Ingredients
- 1 lb flank or skirt steak
- 8 cups fresh arugula
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small red onion
Seasonings
- 2 tbsp soy sauce
- 2 tbsp creamy peanut butter
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- Salt and pepper, to taste
Optional Toppings
- Crushed peanuts
- Sliced green onions
- Cilantro leaves
Instructions
- Prepare the steak: Season both sides of the steak with salt and pepper. Heat a cast iron skillet over high heat, add a small amount of oil, and sear the steak for 2-3 minutes on each side. Remove from heat and let it rest for 10 minutes before slicing.
- Prepare the veggies: Thinly slice the bell peppers and red onion. Wash and dry the arugula.
- Make the peanut sauce: In a bowl, whisk together soy sauce, peanut butter, honey, lime juice, ginger, and garlic. Use an immersion blender to blend until smooth. Add water, one tablespoon at a time, until desired consistency is reached.
- Assemble the salad: In a large bowl, combine arugula, sliced steak, bell peppers, and red onion. Pour the peanut sauce over the salad and toss to combine. Top with crushed peanuts, green onions, and cilantro leaves.
Notes
- Chef tip: For a quicker meal, use leftover steak from another dish.
- Best substitution: Substitute arugula with spinach or kale for a different flavor profile.
- Make-ahead: Prepare the steak and veggies up to 1 day ahead. Store separately from the dressing.
- Scaling: This recipe can be easily doubled or tripled for meal prep.
- Troubleshooting: If the peanut sauce is too thick, add more water, one tablespoon at a time, until desired consistency is reached.
Storage
- Fridge: Store leftover salad in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Gently reheat in the microwave for 30-45 seconds.
- Make ahead: Prepare the steak and veggies up to 1 day ahead. Store separately from the dressing.
Nutrition Per Serving
- Calories: 420
- Protein: 32g
- Fat: 28g
- Carbs: 15g
- Fiber: 4g
- Sugar: 8g
- Sodium: 900mg
- Cholesterol: 65mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Meal Prep Steak and Arugula Salad for Dinner FAQs
Yes, prepare the steak and veggies up to 1 day ahead. Store separately from the dressing to prevent the arugula from becoming soggy.
Overcooking the steak can make it tough. Use a meat thermometer and remove the steak from heat at 125°F (52°C) for medium-rare. Let it rest for 10 minutes before slicing.
Yes, you can use sirloin or ribeye steak instead of flank or skirt steak. The cooking time may vary depending on the thickness of the steak.
Use natural, unsweetened peanut butter. Stir it well before measuring to ensure it's evenly distributed.
Yes, add a pinch of red pepper flakes to the peanut sauce for a spicy kick.
A Warm Final Note
I can’t wait for you to try Easy Meal Prep Steak and Arugula Salad for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
