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Mustard-Peppercorn Steak and Arugula Salad

Jan 07, 2015 04:00PM ● By Cate Reynolds
Rhea’s Rundown

This salad has all the components of a winner: amazing flavors, great textures, and loads of nutritional benefits. A rich balsamic vinegar dressing, which is minimally enhanced with a little brown sugar, shallots, and heat compliment the subtle peppery notes of the arugula perfectly. The radish and red onion add a refreshing crunch, while the mustard seed, peppercorn, and rosemary steak rub enhance the whole dish. Making the steak rub from scratch is a satisfying experience and so easy to do. The recipe calls for top sirloin steak but I used grass-fed bison instead for its leanness and antioxidant richness. This choice of meat also means it adheres to the Paleo diet guidelines. A basic food list of the Paleo diet includes grass-fed meats, fish/seafood, fresh fruits and vegetables, eggs, nuts, seeds, and healthy oils. Every aspect of this dish is incredibly nourishing, and I can’t say enough good things about it! It’s definitely a new addition to my list of staple meals, and I hope you enjoy it just as much.

Ingredients – Serves 4
  • 2 teaspoons peppercorns
  • 1 teaspoon mustard seeds
  • 1 tablespoon rosemary, minced
  • 2 teaspoons kosher salt
  • 1 ¼ lb. top sirloin steak
  • Olive oil
  • ½ cup balsamic Vinegar
  • ¼ cup shallots, minced
  • 1 teaspoon brown sugar
  • 6 cups arugula
  • ¼ red onion, thinly sliced
  • ½ bunch radishes, thinly sliced
  • ½ lemon


1. In a spice mill or mortar with pestle, coarsely grind the peppercorns and mustard seeds. Transfer the mixture to a small bowl; stir in the rosemary and salt. Pat the steak dry, and then press the spice mixture into both sides.

2. Brush a heavy, large frying pan with oil and place over high heat. Add the steak and cook as desired, about 4 minutes on each side for medium-rare. Transfer the steak to a work surface. Add the vinegar, shallots, and sugar to the frying pan and boil, stirring occasionally, until reduced to a glaze, about 1 minute. Transfer the glaze to a small bowl.

3. Divide the arugula among 4 warmed plates and top with the red onion and radishes. Squeeze lemon juice over each. Slice the steak thin on an angle. Arrange the steak atop the arugula. Drizzle with the glaze and serve right away.

Adapted from: Kidd, Kristine. “Mustard-Peppercorn Steak and Arugula Salad.” Weeknight: Fresh + Fast. Weldon Owen, Inc. and Williams-Sonoma, Inc. California: San Francisco, 2011: Print.

Rhea Torreon
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