Black Truffle Carpaccio Steak & Arugula Salad

Seared steak, peppery arugula, shaved parmesan, lemon, olive oil, and TruffLove Black Truffle Carpaccio create a bold, elegant salad that feels fresh but indulgent. It is simple enough for dinner and refined enough for hosting.

Prep 15 min

Cook 10 min

Total 25 min

Serves 2–4

Difficulty Easy

Ingredients

What You’ll Need

2 steaks, such as striploin, ribeye, sirloin, or flank steak
4 cups baby arugula
1/3 cup shaved parmesan cheese
2 tablespoons extra virgin olive oil, plus more for steak
1 tablespoon lemon juice
1 teaspoon balsamic glaze, optional
TruffLove Black Truffle Carpaccio, for finishing
Salt, to taste
Black pepper, to taste
Optional: cherry tomatoes or toasted pine nuts

Method

How to Make It

Pat the steaks dry and season generously with salt and black pepper.
Heat a skillet over medium-high heat with a small drizzle of olive oil.
Sear the steaks for 3–5 minutes per side, depending on thickness and desired doneness.
Transfer the steaks to a cutting board and rest for 5–7 minutes.
In a bowl, toss arugula with extra virgin olive oil, lemon juice, a pinch of salt, and black pepper.
Arrange the arugula on a serving plate.
Slice the steak thinly against the grain and place it over the arugula.
Add shaved parmesan and optional balsamic glaze.
Finish with slices of TruffLove Black Truffle Carpaccio.
Serve immediately.

Pairing Note

Beautiful with red wine, sparkling wine, roasted potatoes, grilled vegetables, or toasted sourdough. Add the Black Truffle Carpaccio just before serving so the truffle slices stay glossy and fragrant.

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