Arugula Sirloin Salad

With mustard vinaigrette

  • Prep: 10 mins
  • Cook: 15 mins
  • Portions: 2

Ingredients You'll Need

  • 2 Free Range Top Sirloin Steaks
  • 1 tsp. olive oil
  • 1/2 cup pecans, chopped
  • Salt and pepper
  • 2 tbsp. unsalted butter
  • 1/4 cup brown sugar
  • 2 large apples. cored and cut into slices
  • 1 tbsp. granulated sugar
  • 4 ounces Gorgonzola cheese, crumbled
  • 4 cups baby arugula, washed & patted dry
  • 1 tbsp. dijon mustard
  • 1 1/2 tsp. red wine vinegar
  • 1 tbsp. fresh lemon juice
  • Salt
  • Fresh ground pepper
  • 1/2 cup extra virgin olive oil


  1. Heat a large skillet over medium-high heat and add olive oil to the skillet
  2. Season steak with salt and pepper or steak seasoning
  3. Place steak in skillet and let cook for 5 minutes, turn it and cook for another 4 to 5 minutes
  4. Transfer steak to a large cutting board and let rest for 10 minutes before slicing
  5. Heat butter in a large skillet over medium flame
  6. Once melted add brown sugar and stir until sugar is dissolved
  7. Add apple chunks, stir, and cook stirring occasionally for 5 minutes or until pears have released juices and softened up
  8. With a slotted spoon transfer pears to a clean plate
  9. Add pecans to the same skillet the apples were cooked in and toss them in the caramel, cooking over medium heat for 1-2 minutes
  10. Remove pan from the heat and transfer pecans to a plate covered in parchment paper
  11. Once steak has rested for 10 minutes, slice meat against the grain into 1 inch strips
  12. Scatter arugula onto a platter and arrange steaks across the top, then add pears, pecans, and gorgonzola
  13. Whisk all the dressing ingredients (dijon, red wine vinegar, lemon juice, olive oil) together and season with salt and pepper
  14. Lightly dress with the vinaigrette

Discussion 5 comments

donna henningson says:

Do you use apples or pears? You’ve got apples in the ingredients but talking pears in directions. Also I don’t see pecans on your list… much did you use? Thanks.

Meridian Meats says:

Hi Donna,
Our apologies for our mistake. You can use apples or pears, we have made the recipe using both 🙂 My preference is to use apples because I tend to have them on hand more. We have reflected the change in our recipe. Thank you for letting us know 🙂

Melanie Majchrzak says:

The recipe says mustard vinaigrette but there isn’t any mustard in recipe

Meridian Meats says:

Hi Melanie,

Thank you for noticing that we had mistakenly missed the mustard in the ingredients. The recipe is now fixed above. Thank you for letting us know 🙂

Anne Hayden says:

Could you add nutritional information to the recipe, please? I.e. sodium, calories etc. And if, there are alternatives to use if there is a high amount of sodium, as an example

Thanks so much

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