Creamy Ranch Steak & Arugula Salad (GF, DF, Whole-30 friendly)

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Whether you’re dreaming of extending summer just a little bit longer, or you’re just forced to embrace the heat a little bit longer like me here in Miami, this delicious Creamy Ranch Steak & Arugula Salad is going to be your new best buddy to enjoy with your loved ones.

Its simple, creamy, satisfying in every way and so, so healthy! You’re gonna love it.

I started the base off with a big ol’ bed of arugula and romaine (50/50 mix), threw in all the veggies, pan fried some grass-fed skirt steak and then added my DIY Healthier Herby Ranch Dressing and then died and went to heaven. There is just something about ranch dressing that is so savory and satisfying so its so nice to know all the ingredients are wholesome so I don’t have to eat it feeling guilty whatsoever.

You’re definitely going to want to make extra Herby Ranch Dressing and save it for salads or leftovers throughout the week, trust me on this one. My kids dip their raw veggies in it and think its the best.

My husband, a big steak fan, declared this to be one of his new favorites so I naturally did a little victory dance inside. My kids liked it too, for the most part, though they requested that I chop their steak up into super tiny pieces for them.

The best part about this whole meal (for me, anyway) is that its grain-free, dairy-free, all the things free but still ridiculously nutritious!


Disclaimer: I do not eat Whole-30 100% of the time, that’s for sure. But my sister and mom are doing a 30 day Whole30 challenge and I’ve been sorta trying to join in with them. I can’t live without fruit though. Or quinoa, or the occasional gluten free bagel. I just wanted to be 100% honest here, so there’s that.

Moving on…

So the best way to make this salad is to first prepare the dressing, which will take about 10-15 minutes. You will need a small hand blender or a food processor. This is, hands down, my all-time favorite kitchen tool right here. It does everything you could ever want. I make my morning matcha latte with it, smash potatoes with, make dressings, etc. You name it and I use my hand blender to do it. Best kitchen gadget around IMHO.

After that, you want to season and start to pan fry your skirt steak. While the steak is cooking, you will chop your vegetables up and start assembling the salad.


Let me tell you how to make this delicious summer salad that’ll keep your husband asking for seconds of!

Prep time: 15 minutes
Cook time: 20-25 minutes
Serves 4-6



  • 1 + 1/2 head of romaine (rough chopped)

  • 1 bag of arugula

  • 1/2 red onion, sliced thin

  • 2/3 medium cucumber, chopped

  • 1 + 1/2 cup cherry tomatoes, chopped in two


  • 1 to 1.4 lb grass-fed skirt steak (remove any excess fat) and cut into 4 even pieces

  • 2 tbsp grassfed butter or ghee

  • 2 cloves garlic

  • salt and pepper


Herby Ranch Dressing:

  • 1 cup extra light olive oil

  • 1 large egg

  • two handfuls of fresh herbs (I used basil, dill and cilantro)

  • the juice of 1 + 1/2 limes

  • 2 cloves garlic, skin removed

  • 6 tablespoons avocado mayonnaise

  • 1 tsp dijon mustard

  • salt and pepper to your liking (about 1/2 teaspoon of each)


  1. Start by making your ranch dressing. In a tall mason jar or inside of the food processor, add the olive oil, egg, dijon mustard, lime juice and salt. Blend well with your hand blender or with the food processor (I linked my favorite one here).

  2. Add in the remaining ingredients: the basil, cilantro and dill, the garlic avocado mayo and salt and pepper. Blend until very smooth and creamy.

  3. Second, you want to prepare you steak. Start by removing any excess fat or tendons if you need to. Cut into 4-5 even fillets. Season generously with salt and pepper.

  4. Dice your garlic cloves very finely and press with the back of the knife to expel the juices.

  5. In a stainless steel pan, heat a tablespoon of grass-fed butter or ghee over medium heat and add the garlic for about 30 seconds.

  6. Make sure the pan is nice and hot before adding your steak fillets, cooking 2 of them at a time. Fry them each for about 3 minutes per side for medium rare and 5 minutes per side for medium. Cook the remaining fillets the same way.

  7. Transfer them to a plate and let them rest while you prepare your salad.

  8. Chop up the romaine, the red onion, the cucumbers and tomatoes. Add in the arugula and mix well.

  9. Slice your steak nice and thin and serve in individual bowls, drizzling the ranch dressing right on top.


-Made with love, Ashley