Grilled sirloin served over peppery arugula and penne, finished with sweet golden-balsamic caramelized onions and freshly shaved Parmesan. This steak-and-pasta salad balances hearty grilled beef with bright greens and rich, sweet onions for a satisfying main-course salad that’s simple to prepare and perfect for warm-weather meals or a relaxed weeknight dinner.
Steak & Caramelized Onions with Arugula and Penne
This version is made with lean top sirloin cooked on a grill pan, outdoors on a grill, or in a hot skillet. The pasta can be regular penne or a gluten-free variety—Tru Roots quinoa-amaranth-brown rice penne works well and holds its texture nicely. If you prefer whole wheat pasta, that also makes a tasty, heartier option. The dressing is a simple olive oil and golden balsamic vinaigrette that complements the sweet caramelized onions and the peppery bite of the arugula.
Recipe Summary
Serves: 4 | Yield: about 1½ cups salad per serving with 3 oz steak each. Prep time: 5 mins. Cook time: 40 mins. Total time: 45 mins.
Calories per serving: 384. Protein: 30 g. Carbohydrates: 29.5 g. Fat: 15 g. Fiber: 3 g.
Ingredients
- 1 lb top sirloin
- Kosher salt and freshly cracked black pepper, to taste
- 4 oz penne pasta (regular, whole wheat, or gluten-free)
- 3 oz baby arugula
- 4 teaspoons olive oil (for the salad)
- 1½ tablespoons golden balsamic (for the dressing)
- ½ oz shaved Parmesan or Pecorino Romano
For the caramelized onions
- ½ medium red onion, thinly sliced
- 1 large white onion, thinly sliced
- 1 teaspoon paprika
- ½ teaspoon kosher coarse salt
- 1 tablespoon golden balsamic vinegar
- 1 tablespoon olive oil (for cooking onions)
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Season the sirloin generously with kosher salt and freshly cracked pepper. Set aside while you prepare the rest.
- Make the caramelized onions: halve the onions and slice thinly across the short end. Heat 1 tablespoon olive oil in a nonstick skillet over medium-low heat. Add the onions, a pinch of salt, the paprika, and 1 tablespoon golden balsamic vinegar. Cook slowly, stirring occasionally, until the onions are soft, translucent and lightly browned, about 30–35 minutes. Lower the heat if they begin to brown too quickly—slow cooking develops the sweetness.
- While the onions cook, add the penne to the boiling water and cook according to package directions until al dente. Drain and transfer the pasta to a large mixing bowl to cool slightly.
- While the pasta cools, heat a grill pan or heavy skillet over high heat (or preheat the broiler). Lightly oil or spray the pan. Cook the steaks 3–4 minutes per side for medium-rare, or longer until they reach your preferred doneness: 145°F for medium rare, 160°F for medium, or 165°F for well done. Times will vary by thickness.
- Remove the steaks and let rest for 10 minutes before slicing thinly against the grain into strips.
- To dress the salad, add the arugula to the bowl with the pasta, drizzle with 4 teaspoons olive oil and 1½ tablespoons golden balsamic, season with salt and pepper, and toss gently to combine.
- Fold in the caramelized onions, toss again, and divide the salad among four plates (about 1½ cups each). Top each plate with about 3 oz sliced steak and finish with shaved Parmesan or Pecorino. Serve immediately.
Notes & Tips
- Caramelizing onions is a slow process but worth the wait—low and slow heat brings out the best flavor. If you’re short on time, thinly slicing the onions and covering the pan briefly can speed it up slightly, but reduce heat so they don’t burn.
- Use a digital thermometer to check steak doneness for reliable results. Resting the meat before slicing keeps juices in the steak.
- Substitutions: swap arugula for baby spinach or mixed greens if you prefer a milder flavor. Swap Parmesan for Pecorino Romano for a saltier finish.
- Make-ahead: cook and store caramelized onions in the refrigerator for up to 4 days; reheat gently before adding to the salad. Cooked steak can be refrigerated for up to 3 days but is best served fresh for texture and flavor.
Nutrition
Per serving (1½ cups salad + 3 oz steak): Calories 384; Protein 30 g; Carbohydrates 29.5 g; Fat 15 g; Saturated Fat 2.5 g; Cholesterol 54 mg; Sodium 588 mg; Fiber 3 g; Sugar 3 g.
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