Steak & Arugula Salad with Garlic Herb Vinaigrette

Lunch

Oct 26

Let’s get one thing straight: this isn’t a “diet salad.”
This is a power plate dressed as a salad — the kind that fuels your focus, supports your hormones, and keeps your energy steady all afternoon.

Juicy seared steak, roasted potatoes, crisp arugula, and a garlicky vinaigrette that hits that perfect balance of zesty and rich — this bowl is your midweek reset in edible form.

It’s fresh, it’s functional, and it’s a little bit fancy (without the effort).

💪 Why This Salad Slaps (Nutritionally Speaking)

🥩 Grass-Fed Sirloin Steak
A powerhouse of protein, iron, zinc, and B vitamins to keep your metabolism humming and your focus sharp.
Fun fact: Grass-fed beef naturally contains more omega-3s and CLA (a fatty acid linked to hormone balance and fat metabolism) than conventional cuts.

🥔 Roasted Potatoes
Your grounding carb for balanced energy and happy hormones. Carbs fuel your thyroid and cortisol regulation — yes, you need them.

🥬 Arugula
Peppery, mineral-rich greens that aid digestion and detox support. Plus, they make every bite feel like a little burst of life.

🍅 Tomatoes & Red Onion
Hydrating, anti-inflammatory, and colorful — because your plate should look as vibrant as your energy feels.

🧄 Garlic Herb Vinaigrette
The flavor glue that brings everything together — full of heart-healthy fats, gut-loving garlic, and a tang that makes the steak sing.

🍴 The Recipe

Serves: 1
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min
Protein: ~48g | Calories: ~540

Ingredients

5 oz grass-fed sirloin steak
1 cup arugula
½ cup roasted baby potatoes or sweet potatoes
½ cup cherry tomatoes, halved
½ cup red and yellow bell pepper, diced
¼ cup red onion, sliced thin
1 tsp olive oil or ghee
Sea salt + black pepper

For the Dressing

1 tbsp olive oil
1 tsp apple cider vinegar
1 tsp Dijon mustard
1 clove garlic, minced
Sea salt + pepper

Directions

Roast the potatoes: Toss with olive oil, salt, and pepper. Roast at 425°F for 20 minutes until golden.
Cook the steak: Sear in a hot skillet for 3–4 minutes per side (medium), then rest for 5 minutes before slicing.
Make the dressing: Whisk olive oil, apple cider vinegar, Dijon mustard, garlic, salt, and pepper until smooth.
Assemble the salad: Layer arugula, tomatoes, bell pepper, onion, and roasted potatoes. Add sliced steak and drizzle with dressing.
Optional Ritual: Sprinkle with herbs (parsley or thyme) for that extra “I’ve got it together” touch.

🔥 Macros (approx.)

Calories: 540
Protein: 48g
Fat: 26g
Carbs: 28g

🌿 Tips & Swaps

✨ Swap the steak for grilled chicken or salmon.
✨ Add avocado or goat cheese for extra creaminess.
✨ Use balsamic vinegar instead of apple cider for a sweeter dressing.
✨ Meal prep tip: cook extra steak and potatoes — tomorrow’s lunch will thank you.

💬 Sacred Herb Studio Ritual

When you plate this salad, take a moment before you eat.
Notice the colors, the textures, the scent of garlic and herbs.
This isn’t just lunch — it’s nourishment that honors your energy, your effort, and your rhythm.

Eat slowly. Breathe deeply.
Let this meal remind you that strength and softness aren’t opposites — they belong together.

📸 Tag your creation with #SacredHerbEats — because wellness doesn’t mean less food; it means food that loves you back.

Yield: 1

Author: Laura Paquin