This bright summery arugula salad has the perfect balance of flavors -- peppery arugula, sweet juicy strawberries and "sweety drop" red peppers. Add in salty kalamata olives and feta and top with flavorful grilled rosemary marinated steak tips. It's a complete meal in a bowl and comes together in a matter of minutes, and its colorful presentation works so well for easy summertime entertaining.
This recipe was created as an entry into the Association of Dressings and Sauces recipe contest and was deemed "a winner"! The association required that we use a prepared packaged salad dressing; I used Gerard's Champagne Vinaigrette for the competition, but here I've used my own Champaign Dijon Vinaigrette found on The Savory Tart. It's super easy to whisk together with pantry staples.
I love that everything can be prepped without turning on the stove or oven, and I always forget how grilling keeps clean-up at a minimum. Make sure to check out the variations that follow below!
Ingredients
Rosemary Steak Kebabs
- prepared champagne style vinaigrette or Champagne Dijon Vinaigrette
- fresh rosemary
- Kosher salt
- freshly ground black pepper
- beef steak tips
Arugula, Strawberry and Quinoa Salad
- arugula
- fresh strawberries
- cooked white quinoa
- basil
- kalamata olives
- sweet pepper drop peppers
- shallot
- feta cheese
- lemon
- toasted sliced almonds
See recipe card for quantities.
Jump to RecipeInstructions
Rosemary Steak Kebabs
Combine ⅔ cup prepared champagne vinaigrette, rosemary, salt, pepper and steak in a zip lock bag.
Marinate in the refrigerator for 4 hours or overnight.
Soak 4 wooden skewers in water for 20 minutes. Preheat grill to high. Divide the steak tips into 4 equal portions and thread onto skewers.
Grill kebabs over a hot grill for about 10 minutes turning while cooking for medium-rare.
Arugula, Strawberry and Quinoa Salad
Add arugula to a large salad bowl.
Add quinoa.
Add strawberries, basil and olives.
Add pepper drop peppers and shallots.
Top with feta.
Toss with ⅓ cup of champagne style vinaigrette and juice from half of a lemon.
Divide salad between four large low bowls, sprinkle evenly with toasted sliced almonds, top each with a balsamic rosemary steak kebab.
Substitutions
- Lettuce - instead of arugula, use baby spinach or mesclun
- Quinoa - substitute with couscous
- Pepper Drop Peppers - I love these little punchy bites. Substitute them with diced peppedew peppers or diced roasted red peppers
- Feta - substitute crumbled goat cheese
- Berries - strawberries are the star here, but feel free add in other berries as well -- blueberries, raspberries and blackberries make for a lovely presentation
- Gluton Free - this recipe is gluten free, but if using prepared vinaigrette, check the label.
- Steak Tips - I used steak tips, but sirloin or flank steak are good substitutes.
- Chicken - boneless, skinless chicken breast or thighs will marinate well in the vinaigrette and can easily be substituted for the steak
Equipment
- grill or grill pan
- skewers
- meat thermometer
Storage
The is best served immediately. If leftovers are anticipated, only dress the portion of the salad you will be using. Store the remaining vinaigrette and salad covered in the refrigerator for up to two days.
🍽️ Recipe
Arugula, Strawberry and Quinoa Salad with Rosemary Steak Tip Kebabs
Equipment
- skewers
- grill or grill pan
Ingredients
- 12 ounce. bottle prepared champagne style vinaigrette or make your own
Rosemary Steak Tip Kebabs
- 2 tablespoons.chopped fresh rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
- 1.5 pounds. beef steak tips or sirloin steak cut in 2” pieces
Arugula, Strawberry and Quinoa Salad
- 8 ounce package of arugula cleaned
- 12 ounces. fresh strawberries sliced
- 2 cups cooked white quinoa from ½ cup dry, prepared according to package directions
- ½ cup coarsely chopped basil
- ½ cup kalamata olives cut in half
- ⅓ cup sweet pepper drop peppers
- 3 tablespoons diced shallot
- 4 ounces crumbled feta cheese
- ½ lemon
- ¼ cup sliced almonds toasted
Instructions
- Combine ⅔'s cup champagne vinaigrette, rosemary, salt, pepper and steak tips in a zip lock bag. Marinate in the refrigerator for 4 hours or overnight.
- Soak 4 wooden skewers in water for 20 minutes. Preheat grill to high. Divide the steak tips into 4 equal portions and thread onto skewers. Grill kebabs over a hot grill for about 10 minutes turning while cooking for medium-rare.
- In a large bowl, toss the next eight ingredients with ⅓ cup of champagne vinaigrette and juice from half of a lemon. Add more champagne vinaigrette if desired.
- Divide salad between four large low bowls or plates, sprinkle evenly with toasted sliced almonds, top each with a balsamic rosemary steak kebab.
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