This delicious and easy Grilled Steak & Arugula Salad is perfect for a quick, nutritious meal. Featuring tender, juicy steak paired with peppery arugula and shavings of Parmesan, it’s simple to prepare with everyday ingredients. Inspired by Ina Garten, it’s a fresh and elegant dish that’s perfect for any occasion.
Recipe Ingredients:
- 2 (1-inch-thick) boneless rib-eye steaks
- ½ c good olive oil, plus extra for brushing the steaks
- Kosher salt and freshly ground black pepper
- ¼ c freshly squeezed lemon juice (2 lemons)
- ½ tsp Dijon mustard
- 8 oz baby arugula
- 4-oz chunk good Parmesan cheese
How To Make Grilled Steak & Arugula?
- Prepare the grill: Preheat a charcoal grill with hot coals or set a gas grill to medium-high heat.
- Season the steaks: Brush the steaks lightly with olive oil, sprinkle generously with salt and pepper, and let sit at room temperature for 15 minutes.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, 1 teaspoon salt, and ½ teaspoon pepper. Set aside.
- Grill the steaks: Place the steaks on the hot grill and cook for 5 minutes per side. Close the lid slightly vented and cook for another 5 to 15 minutes, depending on grill heat, until the steaks reach 125°F / 52°C for medium-rare.
- Rest the steaks: Transfer the steaks to a plate, cover tightly with foil, and let rest for 10 minutes.
- Toss the salad: In a large bowl, toss the arugula (rocket) with enough dressing to lightly coat the leaves. Divide onto 4 plates.
- Slice and serve: Thickly slice the steaks and place half a steak on each plate of salad. Use a vegetable peeler to shave Parmesan cheese over the steak. Sprinkle with a little salt and serve hot.
Recipe Tips:
- Rest the steak before slicing: After grilling, cover the steaks with foil and let them rest for 10 minutes. This keeps the juices inside, making the meat tender and flavorful.
- Use a meat thermometer: For perfectly cooked steak, aim for 125°F / 52°C for medium-rare. It takes out the guesswork and ensures your steak isn’t overcooked.
- Shave Parmesan thinly: Use a vegetable peeler to create thin, delicate Parmesan shavings that melt slightly on the hot steak. This adds a creamy, salty flavor.
- Dress the arugula lightly: Toss the arugula with just enough dressing to coat the leaves. Too much dressing can make the salad soggy.
- Let steaks reach room temperature: Take the steaks out of the fridge 15-30 minutes before grilling. This helps them cook evenly and achieve a better sear.
How To Store Leftovers?
Let any leftover Grilled Steak & Arugula Salad cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 2 days.
Nutrition Facts
- Calories: 955
- Total Fat: 90.5 g
- Saturated Fat: 24 g
- Cholesterol: 120 mg
- Sodium: 415 mg
- Potassium: 640 mg
- Total Carbohydrate: 6 g
- Dietary Fiber: 1 g
- Sugars: 1 g
- Protein: 42 g
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Ina Garten Grilled Steak & Arugula
Description
This delicious and easy Grilled Steak & Arugula Salad is perfect for a quick, nutritious meal. Featuring tender, juicy steak paired with peppery arugula and shavings of Parmesan, it’s simple to prepare with everyday ingredients. Inspired by Ina Garten, it’s a fresh and elegant dish that’s perfect for any occasion.
Ingredients
Instructions
- Prepare the grill: Preheat a charcoal grill with hot coals or set a gas grill to medium-high heat.
- Season the steaks: Brush the steaks lightly with olive oil, sprinkle generously with salt and pepper, and let sit at room temperature for 15 minutes.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, 1 teaspoon salt, and ½ teaspoon pepper. Set aside.
- Grill the steaks: Place the steaks on the hot grill and cook for 5 minutes per side. Close the lid slightly vented and cook for another 5 to 15 minutes, depending on grill heat, until the steaks reach 125°F / 52°C for medium-rare.
- Rest the steaks: Transfer the steaks to a plate, cover tightly with foil, and let rest for 10 minutes.
- Toss the salad: In a large bowl, toss the arugula (rocket) with enough dressing to lightly coat the leaves. Divide onto 4 plates.
- Slice and serve: Thickly slice the steaks and place half a steak on each plate of salad. Use a vegetable peeler to shave Parmesan cheese over the steak. Sprinkle with a little salt and serve hot.
Notes
- Rest the steak before slicing: After grilling, cover the steaks with foil and let them rest for 10 minutes. This keeps the juices inside, making the meat tender and flavorful.
- Use a meat thermometer: For perfectly cooked steak, aim for 125°F / 52°C for medium-rare. It takes out the guesswork and ensures your steak isn’t overcooked.
- Shave Parmesan thinly: Use a vegetable peeler to create thin, delicate Parmesan shavings that melt slightly on the hot steak. This adds a creamy, salty flavor.
- Dress the arugula lightly: Toss the arugula with just enough dressing to coat the leaves. Too much dressing can make the salad soggy.
- Let steaks reach room temperature: Take the steaks out of the fridge 15-30 minutes before grilling. This helps them cook evenly and achieve a better sear.
Ina Garten Grilled Steak & Arugula