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Grilled steak, arugula and pasta salad is topped with sweet balsamic caramelized onions and fresh shaved Parmesan. I’m a sucker for a good steak salad, and this one is AWESOME!
Steak & Caramelized Onions with Arugula and Pasta
A few of my favorite grilled meat salads are Grilled Balsamic Steak with Tomatoes and Arugula, Blackened Chicken Fiesta Salad, and Cheeseburger Salad.
This was made with lean sirloin, cooked on a grill pan, outdoor grill, or in a large skillet. The gluten-free quinoa pasta was from Tru Roots, it cooks al dente and tastes just like regular pasta. I was very impressed! If you prefer, make this with whole wheat pasta instead.
Steak & Caramelized Onions with Arugula and Penne
Grilled steak, arugula and pasta salad is topped with sweet balsamic caramelized onions and fresh shaved Parmesan. I'm a sucker for a good steak salad, and this one is AWESOME!
Yield: 4 Servings
Serving Size: 1 -1/2 cups salad, 3 oz steak
- 1 lb top sirloin
- kosher salt and fresh cracked pepper, to taste
- 4 oz penne pasta, I used Tru Roots GF penne w/ quinoa, amaranth & brown rice
- 3 oz baby arugula
- 4 teaspoons olive oil
- 1 1/2 tbsp golden balsamic
- 1/2 oz shaved Parmesan or Pecorino Romano cheese
For the Caramelized onions:
- 1/2 medium red onion
- 1 large white onion
- 1 tsp paprika
- 1/2 tsp kosher coarse salt
- 1 tbsp golden balsamic vinegar
- 1 tbsp olive oil
- Bring a large pot of salted water to a boil.
- Season steak with salt and pepper to taste.
- For the caramelized onions: cut onions in half and thinly slice short end. Add 1 tbsp olive oil to a nonstick skillet and add the onions. Add salt, paprika, and balsamic vinegar and cook on medium-low to low heat until onions are tender, transparent, and slightly brown, about 30 to 35 minutes, stirring occasionally.
- Meanwhile, cook pasta according to package directions. Drain and set aside in a large work bowl and let cool.
- While the pasta is cooling, heat a grill pan over high heat and spray with cooking spray or preheat the broiler to high.
- Cook the steaks about 3 to 4 minutes on each side for medium rare, or longer to your desired likeness (until a thermometer inserted in the center registers 145°F for medium rare, 160°F for medium, or 165°F for well done.)
- Let stand for 10 minutes, then slice into thin strips.
- Add the arugula, 4 teaspoons olive oil, 1 1/2 tbsp balsamic, salt and pepper to the bowl with the pasta and toss.
- Add the caramelized onions, toss well and divide between four plates, about 1 1/2 cups each. Top each with 3 oz steak and shaved Parmesan. Eat right away.
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Serving: 1 -1/2 cups salad, 3 oz steak, Calories: 384 kcal, Carbohydrates: 29.5 g, Protein: 30 g, Fat: 15 g, Saturated Fat: 2.5 g, Cholesterol: 54 mg, Sodium: 588 mg, Fiber: 3 g, Sugar: 3 g
66 comments on “Steak & Caramelized Onions with Arugula and Pasta”
So good. Added grape tomatoes and some sliced cucumber to the greens, and served with an ear of corn. Was great.
Another weeknight hit!!! I don’t know how you do it but you make such simple ingredients come together so easily that pack a punch with incredible flavor! I used to order blue apron bc I hated coming up with recipes but your website has saved me (time and money)!! I truly haven’t come across one recipe of yours that I haven’t liked- and they are always super simple to whip up and get on the table for our busy family of 5! For this recipe, I didn’t have golden balsamic and just used regular for both the onions and salad and it turned out great.
I couldn’t find golden balsamic and I was wondering if regular would be okay. Thank you for posting!
The onions paired with the balsamic and olive oil was delicious! The steak part I can take or leave but the rest was fabulous!
I absolutely fell in love with this recipe and it is now on regular rotation in my house. Even my husband who would typically not enjoy his steak in a salad, loved it and had seconds and took the leftovers for lunch the next day.
Delicious!!! Couldn’t find the golden balsamic but I used a white pear infused.
Made this tonight from this weeks meal plan! So good!!!
My family loved this-I just used leftover steak & it was delicious.
This is one of my favorite recipes to use leftover steak. It is quick and easy and tastes delicious. If I’m not going to eat it all right away, I package it in small containers and just add the oil and balsamic before eating.
I wanted to be brave and try this recipe and while I was a bit nervous, I’m so glad I tried it. It is AMAZING!
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This is legit my fav recipe to date from ST. It is going to be a staple in our house! Although we def split the 4 portions of onions between two people – too good. The flavors are really perfect together. A+
My favorite go to weeknight meal! I love it with orzo pasta!
Phenomenal! Just made it tonight! Perfect for summer.
I dream about this meal, it’s so good!!! I’ve made it 3 times in the past month. It’s just amazing!! One time I didn’t have pasta on hand, so I added quinoa instead and it was lovely.
Glad you like it!
While I am obsessed with all the recipes I’ve tried from here (I follow the meal plans, bought the cookbook, love all things skinny taste basically) this recipe took the cake. Amazing! My boyfriend and I both cleaned our plates. This is such a savory yet sweet recipe. We’ll be making this again, definitely !
Eating this right now and omg it’s amazing!! For once I cooked a perfect steak too – steak usually comes out like rubber when I cook it but this was done to perfection. I wasn’t 100% sold on the quinoa pasta after I cooked it because it seemed super slimy but I let it sit before putting the salad together and its perfect
So glad you enjoyed it Emma!
Not sure if my first post worked. Can I substitute golden balsamic with regular red balsamic? Thanks!
Hi. Can I use regular balsamic vinegar instead of golden.? What is the difference in taste? Looks like a great and I can’t wait to try it.
OMG this was incredible!!!!!!!!!!!!!!!!!!