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Meal Prep Steak and Arugula Salad

Savor Easy Meal Prep Steak and Arugula Salad Tonight

Delicious Meal Prep Steak and Arugula Salad is made with tender steak, fresh veggies, and creamy peanut sauce, perfect for quick meals.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 pound Flank or Skirt Steak Substitute with sirloin or ribeye as needed
  • 4 cups Arugula Can swap for spinach or mixed greens
  • 2 cups Fresh Veggies (carrots, bell peppers, etc.) Use seasonal veggies
For the Dressing
  • 1/2 cup Peanut Butter Use natural, unsweetened for best flavor
  • 3 tablespoons Soy Sauce Consider tamari for gluten-free
  • 2 tablespoons Lime Juice Can substitute lemon juice
  • 1 tablespoon Honey or Maple Syrup Omit for sugar-free version
  • 1/2 teaspoon Red Pepper Flakes Optional; adjust for desired spice level

Equipment

  • Skillet
  • mixing bowl
  • Cutting Board
  • Knife

Method
 

Preparation Steps
  1. Pat the flank or skirt steak dry with paper towels and season generously with salt and pepper on both sides. Heat a skillet over medium-high heat until hot, about 2 minutes.
  2. Add the steak and sear it for 3-4 minutes per side until it reaches medium-rare at an internal temperature of 125°F.
  3. Remove the steak and let it rest for 10 minutes, then slice into thin strips against the grain.
  4. In a mixing bowl, whisk together peanut butter, soy sauce, lime juice, honey (if using), and red pepper flakes until smooth.
  5. In a large mixing bowl, combine arugula with colorful veggies, add sliced steak on top, and drizzle creamy peanut sauce. Toss to coat.
  6. Serve immediately or store with dressing separated for meal prep.

Notes

This salad can be stored in airtight containers for up to 3 days if kept dressing separate for freshness.