Steak with Burrata & Arugula Salad
with Charred Peas, Lemony Panko & Dijon Steak Sauce
- Wheat
- Milk
Looking for a steak dinner with a bit more style? Meet burrata and arugula—a deluxe duo that's simplest way to turn your dinner divine. This extra-rich mozzarella is served over a mix of arugula, charred peas, and a bright Dijon dressing, then sprinkled with a lemony toasted panko. For the main event, bavette steak is seared and drizzled with a tangy steak sauce, sweetened with peach jam. That’s one snazzy steak ’n’ salad!
Ingredients
1 unit
Shallot
2 clove
Garlic
1 unit
Lemon
10 ounce
Bavette Steak
4 ounce
Peas
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Chili Flakes
1 unit
Peach Jam
5 teaspoon
Rice Wine Vinegar
2 teaspoon
Dijon Mustard
2 tablespoon
Crème Fraîche
(Contains: Milk)
2 ounce
Arugula Lettuce
4 ounce
Burrata
(Contains: Milk)
Not included in your delivery
2 tablespoon
Olive Oil
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and finely dice half the shallot (all for 4 servings). Peel and mince garlic. Zest and quarter lemon.
• Heat a drizzle of olive oil in a large pan over medium heat. Add shallot; cook, stirring occasionally, until softened and lightly browned, 2-3 minutes. Add peas and cook until lightly charred, stirring occasionally, 1-2 minutes. • Turn off heat; transfer to a plate. Wipe out pan.
• Pat steak* dry with paper towels and season generously all over with salt and pepper. • Heat a drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 3-7 minutes per side. • Turn off heat; transfer to a cutting board to rest for at least 3 minutes. Wash out pan.
• While steak cooks, heat a drizzle of olive oil in a small pan over medium heat. Add panko and half the garlic; cook, stirring, until panko is golden, 3-5 minutes. • Turn off heat; stir in lemon zest to taste. Season with salt and pepper. Transfer to a plate.
• Heat a drizzle of olive oil in pan used for steak over medium heat. Add remaining garlic and chili flakes to taste; cook, stirring occasionally, until fragrant, 1-2 minutes. • Add jam, vinegar, half the mustard, and 1⁄4 cup water; cook, stirring occasionally, until sauce has thickened, 2-3 minutes. • Remove from heat; stir in crème fraîche and a squeeze of lemon juice. Taste and season with salt and pepper.
• In a large bowl, whisk together remaining mustard, 1 TBSP olive oil (2 TBSP for 4 servings), a squeeze of lemon juice, and a pinch of salt and pepper. • Add arugula and charred veggies to bowl; toss to coat. Taste and season with salt and pepper.
• Thinly slice steak against the grain. Halve burrata into rounds; season cut sides with salt and pepper. • Divide salad between plates and arrange steak alongside. Top salad with burrata and sprinkle with as much lemony panko as you like. Drizzle steak sauce over steak. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The peach-Dijon steak sauce and burrata-arugula salad deliver bold, restaurant-quality flavors that surprised many first-timers 🎉.
- Ease of prep: This dish has several simultaneous steps and uses multiple pans, so budget more time than the recipe suggests — it's worth the effort.
- Suggestions: Toast the panko before cooking the steak to save a pan; add a pinch of salt or Parmesan to the panko for extra flavor. Some found the arugula too bitter and swapped in half spinach to mellow it out.
- Leftovers: Assemble the salad just before serving — the arugula wilts quickly and doesn't keep well once dressed.
- Steak: Cook the steak close to serving time so it stays warm; some found the bavette cut chewy and suggest resting it fully before slicing thinly against the grain.
Reviews from our home cooks
We loved this meal! One of the best we have ever had. Please keep this in the rotation! The flavors were incredible, it was a delicious cut of meat and I have never had a salad that combined arugula, peas, shallot, panko, and burrata. It was delicious!
This dish is packed with flavor! The breadcrumbs, burrata, and steak sauce are the stars of the show! The steak sauce is better than anything you could find in a bottle at the grocery store. Would easily make this again!
Wow. This meal is exceptional. The salad with the peas panko and cheese are excellent. The sauce on the steak is so tasty.
So good! There was enough sauce, the cooked peas in the salad was unique. The burrata melded the salad together well. I would order this again!
This was amazing. The steak was tender, the steak sauce was out of this world delicious. The Burrata on the arugula salad was just icing on the cake. Loved!
I remember this recipe because I ended up using the steak sauce as salad dressing because it was so good! The peas with the salad wasn't the great mix imo, but the steak sauce totally made up for it. The majority of the sauces I made from the recipes here have been pretty good, but I think this one was the best!
Something has to go here, and it isn't the steak, the sauce, or the burrata. I'm leaning towards the peas. The steak and sauce and burrata are really great. The salad is fine, it just extra work and it's taking an age to put this all together. The peas are even less eventful than the salad though. You could just ditch the shallot and the peas and save me 10 minutes.
Super interesting dish but I had to get each ingredient in every bite or it tasted really off? The arugula was too peppery on its own and the dressing was bitter. Everything was balanced well together and the sauce with the steak really tied everything in. Not like anything I was ever tasted before when it comes to steak. The temperature of the cold burrata and salad was a little off putting
This recipe was absolutely delicious! My husband and I loved it. The steaks cooked perfectly, and the salad with the burrata and peas was so good!
Arugula with peas and burrata was different and really tasty. Peas surprisingly fresh and we both greatly enjoyed this meal.
