Low Sodium Steak and Arugula Salad

Total time32 min

Prep time15 min

Cook time12 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the steak

1 ½ lb strip steak (about 1 inch thick)
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground ginger
¼ tsp ground turmeric

For the dressing

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp honey
1 small clove garlic, finely grated
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salad

5 oz baby arugula
4 radishes, thinly sliced
1 small fennel bulb, cored and very thinly shaved
¼ cup fresh flat-leaf parsley leaves

For serving

1 lemon, cut into wedges (optional)

Instructions

1
Pat the steak dry with paper towels. In a small bowl, stir together the salt, ginger, and turmeric, then rub the mixture evenly over both sides of the steak. Let the steak rest at room temperature for 5 minutes while you prepare the dressing and salad.
2
Whisk together the olive oil, apple cider vinegar, honey, grated garlic, and salt in a small bowl until the dressing is smooth and slightly emulsified. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!