Ina Garten’s Steak and Arugula Salad features filets mignons, vegetable oil, fleur de sel, black peppercorns, olive oil, lemon juice, Dijon mustard, kosher salt, black pepper, arugula, and Parmesan cheese. This tasty salad is a hearty dinner that takes about 30 minutes to prepare and serves 4.
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?Why You’ll Love Steak And Arugula Salad Recipe
- Juicy Filets Mignons: The perfectly grilled filets are tender and flavorful, making each bite a delight.
- Fresh and Vibrant Arugula: The baby arugula adds a crisp and peppery contrast to the rich steak.
- Zesty Lemon Dressing: The homemade lemon dressing gives a bright, tangy flavor that complements the steak and greens.
- Quick and Easy Preparation: Ready in just 30 minutes, this dish is perfect for a fast yet impressive dinner.
- Elegant Presentation: Shaved Parmesan adds a touch of sophistication, making this salad perfect for special occasions.
? Ina Garten Steak And Arugula Salad Ingredients
- 4 (2-inch-thick) filets mignons (10 ounces or 280 grams each), tied
- 2 tablespoons vegetable oil (30 ml)
- 2 tablespoons fine fleur de sel (30 ml)
- 2 tablespoons coarsely cracked black peppercorns (30 ml)
- 1/2 cup good olive oil (120 ml)
- 1/4 cup freshly squeezed lemon juice (from 2 lemons or 60 ml)
- 1/2 teaspoon Dijon mustard (2.5 ml)
- 1 teaspoon kosher salt (5 ml)
- 1/2 teaspoon freshly ground black pepper (2.5 ml)
- 8 ounces baby arugula (225 grams)
- 1 (4-ounce) chunk good Parmesan cheese (115 grams)
? How To Make Ina Garten Steak And Arugula Salad
- Prepare the Grill: Light the charcoal and let it get hot, or set your gas grill to medium-high heat.
- Prepare the Steaks: Pat the filets dry with paper towels. Brush lightly with vegetable oil. On a plate, mix the fleur de sel and cracked pepper. Roll the filets in this mixture, pressing lightly to help it adhere.
- Make the Dressing: Whisk together olive oil, lemon juice, Dijon mustard, kosher salt, and black pepper. Set aside.
- Grill the Steaks: Place the filets on the grill. Cook for 5 minutes on each side for medium-rare, or until the internal temperature reaches 125°F (52°C). Transfer to a plate, cover with foil, and let rest for 10 minutes before slicing.
- Assemble the Salad: Toss the arugula with enough of the dressing to moisten in a large bowl. Divide among 4 plates. Place a steak on each plate, shave Parmesan over the top using a vegetable peeler, and sprinkle with salt. Serve hot.
? Recipe Tips
- Pat the Steaks Dry: Ensure the filets are dry before oiling and seasoning to get a better sear and avoid steaming.
- Use a Meat Thermometer: To cook the steaks to the perfect medium-rare, check for an internal temperature of 125°F (52°C).
- Let the Steaks Rest: After grilling, let the filets rest covered with foil for 10 minutes to keep them juicy and tender.
- Make the Dressing Ahead: Prepare the lemon dressing in advance and refrigerate it to let the flavors meld together for a better taste.
- Shave Parmesan Fresh: Use a vegetable peeler to shave the Parmesan just before serving for the best texture and flavor.
? How To Store Leftovers Steak And Arugula Salad?
- Refrigerate: Cool the leftover salad to room temperature before placing it in an airtight container in the fridge. It will keep for up to 3 days. Keep the dressing separate to avoid wilting the arugula.
- Freeze: Freezing is not recommended as it affects the texture of the steak and arugula. The steak can become tough, and the arugula will lose its freshness. Enjoy the salad fresh.
? What To Serve With Steak And Arugula Salad?
This tasty Steak and Arugula Salad pairs well with roasted potatoes, garlic bread, sautéed vegetables, or a quinoa side. It can also be served alongside a light soup, fruit salad, or a simple pasta for a delicious dinner.
FAQ’S:
Can I Use A Different Type Of Cheese Instead Of Parmesan?
Yes, you can use other hard cheeses like Pecorino Romano or Grana Padano as alternatives to Parmesan. They will add a slightly different flavor but will still complement the steak well.
What’s The Best Way To Cut The Steak After Grilling?
Slice the steak against the grain to ensure it’s tender and easy to chew. This method helps break down the muscle fibers for a better texture.
What Should I Do If The Steak Sticks To The Grill?
Ensure the grill grates are clean and well-oiled before cooking. If the steak sticks, gently loosen it with a grill spatula and avoid forcing it off the grill.
Can I Use Bottled Lemon Juice Instead Of Fresh?
For the best flavor, use freshly squeezed lemon juice. Bottled lemon juice can be used in a pinch but may not have the same bright taste.
More Ina Garten Recipe:
Ina Garten Steak And Arugula Salad Nutrition Facts
Serving Size: 1 salad
- Calories: 470
- Total Fat: 31g
- Saturated Fat: 8g
- Cholesterol: 125mg
- Sodium: 960mg
- Potassium: 600mg
- Total Carbohydrate: 8g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 42g
Ina Garten Steak And Arugula Salad
Description
Ina Garten’s Steak and Arugula Salad features filets mignons, vegetable oil, fleur de sel, black peppercorns, olive oil, lemon juice, Dijon mustard, kosher salt, black pepper, arugula, and Parmesan cheese. This tasty salad is a hearty dinner that takes about 30 minutes to prepare and serves 4.
Ingredients
Instructions
- Prepare the Grill: Light the charcoal and let it get hot, or set your gas grill to medium-high heat.
- Prepare the Steaks: Pat the filets dry with paper towels. Brush lightly with vegetable oil. On a plate, mix the fleur de sel and cracked pepper. Roll the filets in this mixture, pressing lightly to help it adhere.
- Make the Dressing: Whisk together olive oil, lemon juice, Dijon mustard, kosher salt, and black pepper. Set aside.
- Grill the Steaks: Place the filets on the grill. Cook for 5 minutes on each side for medium-rare, or until the internal temperature reaches 125°F (52°C). Transfer to a plate, cover with foil, and let rest for 10 minutes before slicing.
- Assemble the Salad: Toss the arugula with enough of the dressing to moisten in a large bowl. Divide among 4 plates. Place a steak on each plate, shave Parmesan over the top using a vegetable peeler, and sprinkle with salt. Serve hot.
Notes
- Pat the Steaks Dry: Ensure the filets are dry before oiling and seasoning to get a better sear and avoid steaming.
- Use a Meat Thermometer: To cook the steaks to the perfect medium-rare, check for an internal temperature of 125°F (52°C).
- Let the Steaks Rest: After grilling, let the filets rest covered with foil for 10 minutes to keep them juicy and tender.
- Make the Dressing Ahead: Prepare the lemon dressing in advance and refrigerate it to let the flavors meld together for a better taste.
- Shave Parmesan Fresh: Use a vegetable peeler to shave the Parmesan just before serving for the best texture and flavor.