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.
Ingredients
Scale
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
Instructions
- 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).
- Using paper towels, thoroughly blot the beef filets to remove excess moisture, then delicately brush with vegetable oil to enhance grill contact.
- 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.
- 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.
- 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).
- 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.
- While the meat rests, gently toss fresh arugula leaves with the prepared vinaigrette, ensuring light and even coating.
- 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.
- 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