The Summery Bite Ina Garten Grilled Steak & Arugula Recipe for Summer

Grilled steak transforms an ordinary meal into a culinary adventure, bringing robust flavors and vibrant textures to your plate.

Bold and succulent, this protein-packed centerpiece promises satisfaction with every carefully seared bite.

Tender meat harmonizes beautifully with crisp, peppery greens, creating a balance that delights the senses.

The combination offers a symphony of tastes that dance between rich, savory notes and bright, fresh undertones.

Sophisticated yet effortless, this recipe elevates weeknight dining with minimal effort and maximum impact.

Seasonal ingredients and smart techniques turn a simple dish into something extraordinary.

Passionate home cooks will find joy in crafting this restaurant-worthy creation: dive in and savor the experience.

Why Grilled Steak and Arugula Brings the Heat and the Green

• Elevate Grilling Game: This recipe transforms simple steak into a restaurant-worthy dish with minimal effort, using Ina Garten's foolproof technique of perfect seasoning and precise grilling.
• Flavor Explosion: The combination of peppery arugula, tangy Dijon dressing, rich Parmesan, and perfectly grilled steak creates a symphony of tastes that dance together in every bite.
• Quick Gourmet Weeknight Meal: Ready in under 30 minutes, this recipe delivers impressive restaurant-quality results without complex cooking skills, making it ideal for busy home cooks wanting a delicious, elegant dinner.

What Goes Into Ina’s Grilled Steak and Arugula Plate

• Ribeye Steak: High-quality, well-marbled cut perfect for grilling and delivering rich, juicy flavor with tender texture.

• Arugula: Peppery and fresh leafy green that adds a sharp, slightly bitter taste to complement the rich steak.

• Olive Oil, Lemon Juice: Bright, zesty base that creates a light and tangy dressing for the salad.
• Dijon Mustard: Adds a sharp, tangy kick and helps emulsify the dressing for smooth consistency.

• Salt, Black Pepper: Essential for enhancing the natural flavors of the steak and bringing out its savory qualities.

• Parmesan Cheese: Sharp, salty cheese that provides a rich, umami flavor and creamy texture when shaved over the steak.

How to Grill Steak and Toss Arugula Like a Pro

Step 1: Prepare Grilling Station

Fire up your grill to medium-high heat. For charcoal lovers, arrange hot coals evenly. Gas grill owners, set burners to create a sizzling cooking zone.

Step 2: Massage Steaks

Gently coat steaks with olive oil. Sprinkle generously with sea salt and cracked black pepper. Let steaks relax at room temperature for 15 minutes to ensure even cooking.

Step 3: Whip Up Zesty Dressing

• Olive oil
• Fresh lemon juice
• Dijon mustard
• Salt
• Black pepper

Whisk ingredients until smooth and well-blended.

Step 4: Sear Meat to Perfection

Place steaks on hot grill grates. Cook 5 minutes per side. Close lid slightly to trap heat. Continue cooking 5-15 minutes until internal temperature reaches 125°F / 52°C for medium-rare.

Step 5: Let Meat Rest

Transfer steaks to a clean plate. Tent with aluminum foil. Allow steaks to rest 10 minutes, letting juices redistribute throughout the meat.

Step 6: Create Arugula Base

In a large bowl, toss arugula with prepared dressing. Distribute greens evenly onto 4 serving plates.

Step 7: Plate and Garnish

Slice steaks into thick, juicy portions. Place half a steak atop each arugula bed. Use a vegetable peeler to shave fresh Parmesan cheese over the top. Sprinkle with a pinch of salt. Serve immediately while steaks are hot and juicy.

Tips for Grilled Steak and Arugula That Packs a Punch

• Ensure Even Grilling: Remove steaks from the refrigerator 15-30 minutes before cooking to guarantee uniform heat distribution and a perfect sear.
• Check Temperature Precisely: Rely on a meat thermometer to hit the 125°F / 52°C sweet spot for medium-rare, eliminating any cooking uncertainty.
• Master Resting Technique: Shield grilled steaks with foil and let them rest for 10 minutes, allowing internal juices to redistribute for maximum tenderness.
• Create Elegant Parmesan Garnish: Glide a vegetable peeler across the cheese block to craft delicate, paper-thin shavings that melt subtly over warm meat.
• Balance Arugula Dressing: Coat salad leaves sparingly with vinaigrette, ensuring a light, crisp texture without overwhelming the fresh greens.

Store Steak and Arugula Without Losing the Char or Crunch

• Vacuum Sealing: Lock in freshness by using a vacuum sealer for leftover steak. Remove excess air completely, preventing oxidation and maintaining meat's tender texture for up to 5 days in the refrigerator.
• Individual Portioning: Separate remaining steak into single-serve containers before refrigerating. Label each container with the date to track storage time and ensure optimal quality, making quick meal prep easier later.
• Temperature Management: Cool steak at room temperature for no longer than 2 hours before refrigerating. Transfer to an airtight container, placing it in the coldest part of the fridge to preserve taste and prevent bacterial growth.

Fresh Spins on Grilled Steak and Arugula Combos

• Mediterranean Magic: Replace Dijon mustard with oregano and add crumbled feta cheese over the arugula for a Greek-inspired flavor profile that transforms the classic recipe.
• Spicy Southwest Style: Swap olive oil with chipotle-infused oil, sprinkle chili powder on steaks before grilling, and top with sliced jalapeños and fresh cilantro for a bold, zesty kick.
• Asian Fusion Approach: Create a soy-ginger dressing instead of the lemon vinaigrette, garnish with toasted sesame seeds, and add thinly sliced green onions for an east-meets-west culinary experience.
• Herb Garden Rendition: Mix fresh chopped rosemary and thyme into the olive oil before brushing steaks, use herb-infused salt for seasoning, and scatter fresh basil leaves over the finished dish for an aromatic upgrade.

A Peppery Farewell to Grilled Steak and Arugula Bliss

Sophisticated steak and arugula dance together on plates with Ina Garten’s classic culinary finesse.

Mediterranean-inspired flavors merge seamlessly through perfectly grilled meat and peppery greens.

Quality ingredients transform simple ingredients into elegant dining experiences.

Lemon-mustard dressing adds sophisticated brightness to each carefully composed plate.

Finally, share this recipe, comment below, and spread delicious inspiration across your favorite social platforms!

Ina Garten Grilled Steak & Arugula Recipe

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4.8 from 37 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Ina Garten’s Grilled Steak & Arugula delivers classic elegance with robust Mediterranean flavors. Perfectly seared beef meets peppery greens, creating a luxurious dish that signals summer’s culinary promise for those who savor simple, sophisticated meals.

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Ingredients

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Main Ingredients:

• 2 (1-inch-thick) boneless rib-eye steaks
• 8 ounces (226 grams) baby arugula
• 4 ounces (113 grams) chunk Parmesan cheese

Liquid and Seasoning Ingredients:

• ½ cup (120 milliliters) good olive oil, plus extra for brushing the steaks
• ¼ cup (60 milliliters) freshly squeezed lemon juice (2 lemons)
• Kosher salt
• Freshly ground black pepper

Condiment Ingredient:

• ½ teaspoon Dijon mustard

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Instructions

1. Ignite the grill to medium-high heat, preparing either charcoal or gas grill surfaces for optimal cooking temperature.
2. Massage steaks with extra virgin olive oil, generously seasoning both sides with coarse sea salt and freshly cracked black pepper. Allow meat to equilibrate at ambient room temperature for 15 minutes.
3. Craft the vinaigrette by whisking together extra virgin olive oil, fresh lemon juice, robust Dijon mustard, and precise measurements of salt and black pepper in a compact mixing bowl. Reserve dressing to the side.
4. Position steaks directly on preheated grill grates, cooking approximately 5 minutes per side. Partially cover grill lid, allowing slight ventilation, and continue cooking 5 to 15 minutes until internal temperature reaches 125°F (52°C) for medium-rare doneness.
5. Carefully transfer grilled steaks onto a clean serving plate, enveloping completely with aluminum foil to retain heat and moisture. Let proteins rest undisturbed for 10 minutes, allowing internal juices to redistribute.
6. In a spacious salad bowl, gently toss fresh arugula leaves with prepared vinaigrette, ensuring delicate coating without oversaturating greens. Elegantly distribute dressed salad across four individual serving plates.
7. Slice steaks into substantial, thick portions, artfully arranging half a steak atop each dressed arugula bed. Embellish with delicate Parmesan cheese shavings using a vegetable peeler, sprinkle additional salt, and serve immediately while maintaining optimal temperature.

Notes

• Let steaks warm up naturally before sizzling on the grill, giving them a chance to reach room temperature for more even cooking.
• Check doneness precisely with a meat thermometer, targeting 125°F for that perfect medium-rare sweet spot without any kitchen guesswork.
• Allow precious meat juices to redistribute by tenting steaks with foil and resting them quietly for 10 minutes after grilling.
• Create delicate Parmesan ribbons using a vegetable peeler, letting these salty shavings gently melt over the warm steak.
• Dress arugula with a light touch, ensuring each leaf gets just enough coating without drowning the fresh, peppery greens.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 955
• Sugar: 1 g
• Sodium: 415 mg
• Fat: 90.5 g
• Saturated Fat: 24 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 42 g
• Cholesterol: 120 mg