Seared Steak Salad with Roasted Peppers and Arugula

Seared steak is paired with arugula, roasted peppers, and homemade croutons.


4 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 21 Minutes

Nutritional Information

Calories 246
Fat 11 g
Satfat 3.1 g
Protein 19.9 g
Carbohydrate 16.1 g
Fiber 1 g
Cholesterol 54 mg
Iron 3.4 mg
Sodium 517 mg
Calcium 83 mg


3 tablespoons minced fresh basil
2 1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons minced fresh oregano
2 teaspoons prepared mustard
4 garlic cloves, minced and divided
2 cups drained bottled roasted red bell peppers, cut into strips
2 (8-ounce) beef tenderloin steaks (1 inch thick), trimmed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Olive oil-flavored cooking spray
1 cup (1-inch) cubed French bread
1 (5-ounce) bag arugula or spinach


1. Preheat oven to 375°.

2. Combine first 6 ingredients in a small bowl; stir in 2 minced garlic cloves. Add bell pepper strips; toss well, and set aside.

3. Heat a medium nonstick skillet over medium-high heat. Sprinkle steaks evenly with salt and black pepper; coat steaks with cooking spray. Add steaks to pan; cook 6 minutes on each side or until medium-rare or desired degree of doneness. Remove from pan; let stand 10 minutes.

4. While steaks stand, combine bread cubes and remaining minced garlic; toss well. Spread bread cubes in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 8 minutes or until golden brown.

5. While bread bakes, place about 1 1/2 cups arugula on each of 4 plates. Cut steaks diagonally across grain into thin slices. Remove bell pepper from bowl with a slotted spoon, reserving marinade. Divide steak and bell pepper evenly among salads. Drizzle reserved marinade evenly over each salad; top each salad with 1/4 cup croutons.