Arugula Salad with Grass-Fed Steak and Seared Cherry Tomatoes | CUESA

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Arugula Salad with Grass-Fed Steak and Seared Cherry Tomatoes


Rachel da Rosa, Casa Rosa Farms

Serves 2


5 to 8 ounces baby arugula
⅓ cup extra-virgin olive oil
10 to 12 cherry tomatoes, sliced
2 large garlic cloves, smashed
1 large sprig fresh rosemary (or any fresh herb, such as basil, oregano, or savory)
1 pound carne asada slices or top sirloin (cut in slices after cooking)
1 teaspoon salt
¾ teaspoon black pepper, plus more for garnish
1 to 2 fresh spring onions, diced
1½ tablespoons balsamic vinegar
1½ tablespoons red-wine vinegar
½ cup pinenuts or marcona almonds to top salad (optional)


Mound the arugula on a large platter. Heat the oil in a 12-inch cast iron skillet over high heat, then add the sliced cherry tomatoes, garlic, and rosemary, turning tomatoes over once or twice, until seared, but not cooked through (about 3 to 4 minutes.) Remove the tomatoes, garlic, and rosemary and set aside to mix with dressing.

Meanwhile, open the package of carne asada meat and rub with ¾ teaspoon of the salt and ½ teaspoon of the pepper (you can also use any smoked salt rub or steak seasoning of your choice). Add the meat to a hot oiled skillet all at once and sauté over high heat, turning to color evenly, about 1 minute for medium-rare.

Slice and arrange thesteak over the arugula, then add the onions to the oil in skillet along with the vinegars, rosemary, and garlic and remaining ¼ teaspoon each of salt and pepper, and saute for 2 minutes to form a dressing. Pour dressing over and serve immediately. Top with pine nuts or marcona almonds if using, and sprinkle with black pepper to taste.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »