Arugula and Steak Salad with French Fry Croutons

Transform everything you love about classic steak frites--juicy steak and crispy fries--into a salad with arugula.
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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4
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3 cups frozen French fries (about half a 22-ounce bag)

1 1/2 teaspoons paprika

1 pound strip steak (3/4- to 1-inch thick)

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

1 tablespoon whole-grain mustard

2 1/2 tablespoons cider vinegar

2 teaspoons soy sauce

2 teaspoons Worcestershire sauce

8 ounces baby arugula (about 12 cups)


  1. Preheat the oven to 425 degrees F.
  2. Toss the fries with 1 teaspoon of the paprika. Lay out in a single layer on a baking sheet and bake until crispy, about 30 minutes.
  3. Sprinkle the steak with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1/2 tablespoon of the oil in a large skillet over medium-high heat until very hot. Add the steak and cook, flipping once, until brown on both sides and cooked to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board (reserve the skillet) and let rest 5 minutes.
  4. Add 1/4 cup water and the remaining 1/2 teaspoon paprika to the skillet and boil over medium-high heat, scraping up any brown bits, until slightly reduced, about 30 seconds. Remove from the heat stir in the mustard, vinegar, soy sauce, Worcestershire and the remaining 2 tablespoons oil.
  5. Thinly slice the steak against the grain. Pour any accumulated juices into the skillet with the vinaigrette in the skillet. Toss the arugula and vinaigrette together in a large bowl. Season with salt and pepper. Divide the salad, steak and French fries among 4 plates.
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