Top Ina Garten Steak And Arugula Salad Recipe for Dinner Magic

Steak and arugula salad emerges as a sophisticated culinary masterpiece that transforms ordinary ingredients into an extraordinary dining experience.

Bold flavors dance across the plate, creating a symphony of textures and sensations that captivate the palate.

Each carefully selected ingredient contributes its unique character to this elegant composition.

The robust beef mingles seamlessly with peppery greens, offering a delightful contrast that awakens your taste buds.

Preparing this dish requires minimal effort but delivers maximum impact, making it perfect for both weeknight dinners and special occasions.

Fresh, high-quality components elevate this salad from simple to spectacular, promising a memorable meal that feels both luxurious and comforting.

You’ll want to savor every crisp, juicy bite:

What to Love About Steak And Arugula Salad

• Create Steakhouse Magic at Home: Transform your backyard into a gourmet dining experience with this restaurant-quality recipe that brings professional chef techniques right to your kitchen.
• Celebrate Flavor Contrasts: The peppery arugula, rich tender steak, tangy lemon dressing, and sharp Parmesan cheese create a symphony of tastes that dance perfectly together in every single bite.
• Master Quick Elegant Cooking: This recipe delivers maximum flavor with minimal effort, taking just 25 minutes from start to finish and requiring only basic grilling and whisking skills that even beginner cooks can confidently execute.

What You Need for This Fresh Steak Salad

• Filet Mignon: A tender, high-quality beef cut perfect for a quick grill, best when freshly sourced from a butcher.

• Fleur de Sel, Cracked Black Pepper: Sea salt with delicate texture for enhanced flavor, freshly ground pepper for a robust kick.
• Vegetable Oil: Light coating to prevent sticking and promote even grilling.

• Arugula: Peppery, fresh green with a slightly bitter taste that complements the rich steak.

• Olive Oil, Lemon Juice: Fresh, bright base that adds richness and acidity to the dressing.
• Dijon Mustard: Tangy condiment that helps emulsify and boost the dressing's flavor.
• Kosher Salt, Black Pepper: Classic seasoning to balance and enhance the dressing's taste.

• Parmesan Cheese: Hard, aged cheese with nutty flavor, shaved thin for a delicate finish.

Assembling This Savory Salad with Style

Step 1: Fire Up The Grill

Ignite charcoal or set gas grill to medium-high heat. Allow grill to reach optimal temperature for perfect searing.

Step 2: Prepare Succulent Filets

• Fleur de sel
• Cracked pepper

Gently coat steaks by rolling in seasoning mixture, pressing lightly to ensure spices stick.

Step 3: Whip Up Zesty Vinaigrette

• Extra virgin olive oil
• Fresh lemon juice
• Dijon mustard
• Kosher salt
• Freshly ground black pepper

Whisk until ingredients blend seamlessly. Set aside.

Step 4: Sizzle The Steaks

Place filets on hot grill. Cook approximately 5 minutes per side for medium-rare, reaching internal temperature of 125°F (52°C). Once cooked, transfer to clean plate and loosely tent with aluminum foil. Allow steaks to rest 10 minutes before slicing.

Step 5: Create Elegant Salad Presentation

Gently toss arugula with prepared vinaigrette. Distribute greens across four plates. Slice steaks against grain and arrange atop salad. Using vegetable peeler, shave Parmesan cheese over top. Sprinkle with additional salt. Serve immediately while warm.

Tips for Balancing Peppery and Rich Flavors

• Pat Dry for Perfect Sear: Removing moisture from the steaks helps create a beautiful golden-brown crust that locks in delicious flavors.
• Nail the Meat Temperature: A reliable meat thermometer prevents overcooking and ensures your steak reaches the ideal medium-rare doneness every single time.
• Rest Steaks for Maximum Juiciness: Letting the meat sit after cooking allows juices to redistribute, guaranteeing a tender and succulent bite.
• Prep Dressing in Advance: Mixing the lemon vinaigrette earlier gives ingredients time to blend, intensifying the overall taste of your salad.
• Grate Parmesan Like a Pro: Freshly shaved cheese adds a vibrant, rich dimension that pre-grated options simply cannot match.

Storage Tips for Fresh Greens and Beef

• Vacuum Seal: Protect the salad's quality by vacuum sealing the steak and arugula separately in individual airtight bags. Remove excess air to prevent oxidation and maintain optimal freshness for up to 2 days in the refrigerator. This method locks in flavor and prevents moisture loss.
• Herb-Infused Storage: Layer the steak and arugula with fresh herb sprigs like rosemary or thyme in a glass container. These herbs naturally extend the salad's freshness and infuse additional aromatic notes. Seal tightly and refrigerate, consuming within 1-2 days for best taste and texture.
• Quick Chill Technique: Spread the steak and arugula on a chilled plate or baking sheet before storing. This rapid cooling process prevents bacterial growth and helps maintain the ingredients' crisp texture.

Flavor Variations on the Classic Combo

• Mediterranean Fusion: Replace arugula with a mix of baby spinach and fresh mint leaves. Add crumbled feta cheese and kalamata olives for a Greek-inspired flavor profile.
• Spicy Southwest Remix: Swap out Dijon mustard for chipotle sauce in the dressing. Top the salad with grilled corn kernels, black beans, and a sprinkle of queso fresco for a zesty southwestern kick.
• Asian-Inspired Lean: Substitute the current dressing with a blend of rice vinegar, sesame oil, and low-sodium soy sauce. Garnish with toasted sesame seeds and thinly sliced green onions for an elegant eastern touch.
• Herb Garden Special: Incorporate fresh chopped herbs like rosemary, thyme, and parsley directly into the salt and pepper coating. Use a herb-infused olive oil for the dressing to enhance the botanical notes of the dish.

Steak Salad Recap Worth Saving

Culinary magic happens when Ina Garten’s steak and arugula salad graces dinner tables.

Rich, peppery filets meld with zesty arugula, creating Mediterranean-inspired perfection.

Parmesan shavings add luxurious depth to each carefully composed plate.

Salt crystals sparkle against charred meat and delicate greens.

Restaurant-quality results emerge from simple, elegant techniques.

Salt-crusted steaks and lemony dressing beckon you to savor each sophisticated bite, sharing this masterpiece with friends who appreciate gourmet simplicity.

Ina Garten Steak And Arugula Salad Recipe

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4.6 from 11 reviews

• Total Time: 20 minutes
• Yield: 4 1x

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Description

Ina Garten’s steak and arugula salad brings Mediterranean elegance to your dinner table with perfectly seared beef and peppery greens. Crisp arugula, tender sliced steak, and zesty lemon vinaigrette create a simple yet sophisticated meal you’ll crave again and again.

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Ingredients

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Meat:

• 4 filets mignons (10 ounces or 280 grams each), tied

Seasonings and Spices:

• 2 tablespoons (30 ml) fine fleur de sel
• 2 tablespoons (30 ml) coarsely cracked black peppercorns
• 1 teaspoon (5 ml) kosher salt
• ½ teaspoon (2.5 ml) freshly ground black pepper
• ½ teaspoon (2.5 ml) Dijon mustard

Oils, Juices, and Accompaniments:

• 2 tablespoons (30 ml) vegetable oil
• ½ cup (120 ml) good olive oil
• ¼ cup (60 ml) freshly squeezed lemon juice (from 2 lemons)
• 8 ounces (225 grams) baby arugula
• 1 chunk (4 ounces or 115 grams) good Parmesan cheese

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Instructions

1. Prepare the outdoor grill by igniting charcoal until white-hot or setting a gas grill to medium-high heat (375-400°F or 190-204°C).
2. Using paper towels, thoroughly blot the beef filets to remove excess moisture, then delicately brush with vegetable oil to enhance grill contact.
3. Create a seasoning blend by combining fleur de sel and freshly cracked black pepper on a clean plate, then gently roll each filet in the mixture, ensuring the spices adhere evenly to the meat’s surface.
4. Craft the accompanying vinaigrette by whisking together extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, kosher salt, and freshly ground black pepper until the mixture emulsifies smoothly.
5. Position the seasoned filets on the preheated grill grates, cooking approximately 4-6 minutes per side for medium-rare doneness, aiming for an internal temperature of 125°F (52°C).
6. Once grilled, transfer the filets to a resting plate, loosely tent with aluminum foil, and allow the meat to rest for 8-10 minutes to redistribute internal juices.
7. While the meat rests, gently toss fresh arugula leaves with the prepared vinaigrette, ensuring light and even coating.
8. Plate the dressed arugula, strategically placing a rested filet on each salad, then garnish by delicately shaving Parmesan cheese over the top using a vegetable peeler.
9. Finish by sprinkling a pinch of salt and serving immediately while the steak remains warm.

Notes

• Dry the fillets thoroughly to guarantee a gorgeous golden-brown crust without unwanted moisture.
• Invest in a reliable meat thermometer for precision cooking and perfectly pink centers every single time.
• Allow steaks to relax under a cozy foil tent after grilling, letting those delicious juices redistribute throughout the meat.
• Whip up the zesty lemon dressing earlier in the day, giving those bright flavors time to dance and mingle.
• Grab a vegetable peeler and create delicate Parmesan ribbons right before serving for maximum flavor and elegant presentation.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 550 kcal
• Sugar: 1 g
• Sodium: 650 mg
• Fat: 45 g
• Saturated Fat: 15 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 2 g
• Protein: 36 g
• Cholesterol: 100 mg