Go Back

Summer Steak Salad

Sara Allison
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course, Salad
Cuisine American
Servings 2
Calories 813 kcal


  • 4 cups tomatoes, heirloom or cherry seeded if large, halved if cherry
  • 2 cups fresh basil roughly chopped
  • 1/2 small red onion sliced into 1" slices
  • 1 lime, juiced
  • 2 tablespoons very good, Extra Virgin olive oil I use Williams Sonoma House
  • 2 tablespoons very good balsamic vinegar I use Williams Sonoma
  • kosher salt, lots
  • freshly ground pepper to taste
  • 3 cups arugula
  • 6 strips Applewood Bacon, cooked and crumbled loosely
  • 2 6 oz filet mignon cooked to your liking


  • Chop all of the tomatoes into large chunks and combine with basil and onion. Salt generously and add pepper to taste. Squeeze lime juice over the mixture and add the olive oil and balsamic vinegar. Let sit for 30 minutes in the refrigerator.
  • Cook the steaks according to your liking.
  • After the steaks are finished and resting, add the arugula to the tomatoes and toss.
  • Plate by placing the salad on the bottom, then bacon crumbles on top of the salad, and then the steak on the very top.
Keyword Salad, Steak