Grilled Steak and Arugula Salad

For a different twist on salads, try some arugula this week!  Arugula is used like other leafy greens, but it’s classified as a cruciferous vegetable along with broccoli, cauliflower and cabbage.  In addition to the cancer prevention benefits of this group, arugula also contains about eight times the calcium, five times the vitamins A, C, and K and four times the iron as iceberg lettuce.  Combined with the rest of the veggies and fruit in the recipe below, this salad has super powers when it comes to your health!

12 ounces steak (sirloin, top round, or steak of your choice for grilling) – cook extra for leftovers!
17 oz bottle Mr. Yoshida’s Sweet Teriyaki Marinade
Several cups arugula (usually purchased in a bag or a big plastic container, pre-washed)
1-2 avocados, chopped
½ purple onion, thinly sliced
1 cup blueberries, fresh


Marinate steak at least 2 hours in refrigerator.  I usually start mine in the morning before heading to work.  Cook steak on the grill, over medium heat, about 5 minutes on each side.  Cooking times will vary according to your grill and preference for doneness.  If the weather doesn’t permit grilling, broil inside in the oven.

While steak is cooking, combine the rest of the salad ingredients in a large bowl.   Divide salad into portion and top with thinly sliced steak.  This recipe has so many flavors you might not need dressing!