Dreamy Steak and Arugula Salad Recipe – Ina Garten’s Gem

Summers heat calls for a refreshing arugula salad that perfectly balances bold flavors and crisp textures.

Ina Garten’s steak and arugula salad emerges as a delightful culinary escape from ordinary meal routines.

Tender, perfectly seared steak slices dance atop a bed of peppery arugula leaves, creating a symphony of taste and freshness.

The vibrant greens provide a zesty backdrop to the rich, juicy meat, making each bite a delectable experience.

Drizzled with a tangy vinaigrette, this salad brings restaurant-quality elegance to your dining table.

Simple ingredients combine to craft a meal that feels both sophisticated and comforting.

Grab your skillet and fresh ingredients – this salad awaits to transform your dinner into a gourmet moment.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Calories: 600 kcal

Servings: 4

What’s in Ina Garten’s Steak and Arugula Salad

• Filet Mignon: Premium beef cut with buttery texture, choose thick and evenly colored steaks with minimal marbling for best grilling results.
• Vegetable Oil: Helps create perfect sear and prevents steak from sticking to grill, select neutral-flavored oil with high smoke point.
• Fleur de Sel: Delicate French sea salt adding elegant finishing touch, hand-harvested for pure mineral-rich flavor.
• Cracked Black Pepper: Provides robust, spicy kick and enhances meat's natural richness, freshly ground ensures maximum aromatic intensity.

• Arugula: Peppery green with delicate leaves, select crisp and vibrant bunches without wilting or yellowing.
• Parmesan Cheese: Sharp, aged Italian cheese offering nutty undertones, choose high-quality block for fresh shaving.

• Olive Oil: Smooth, fruity base providing silky texture, select extra virgin for superior taste.
• Lemon Juice: Bright acidic component adding zesty freshness, use freshly squeezed for most vibrant flavor.
• Dijon Mustard: Tangy condiment creating emulsification and depth, opt for smooth, high-quality French-style mustard.
• Kosher Salt: Clean seasoning enhancing overall dish complexity, sprinkle judiciously for balanced taste.
• Black Pepper: Provides subtle heat and aromatic warmth, freshly ground delivers most intense flavor profile.

Tools That Make Steak Salad Simple & Sharp

• Charcoal or Gas Grill: Essential for cooking steaks with perfect char and flavor.
• Whisk: Needed to blend dressing ingredients smoothly.
• Large Bowl: Used for tossing arugula with dressing.
• Vegetable Peeler: Perfect for shaving Parmesan cheese over salad.
• Paper Towels: Helps pat steaks dry before seasoning.
• Plate: For seasoning steaks and resting after grilling.
• Cutting Board: Recommended for slicing cooked steaks.
• Meat Thermometer: Optional but helpful for checking steak doneness.

Grilling & Assembling the Ina Way

• Grill Preparation

Create a hot cooking surface using charcoal or gas grill at medium-high temperature.

• Steak Seasoning

Dry filets completely and lightly coat with vegetable oil. Create a salt and pepper coating by rolling steaks in a blend of fleur de sel and cracked pepper.

• Zesty Dressing Blend

Combine olive oil, fresh lemon juice, Dijon mustard, and seasonings in a quick whisking motion.

• Perfect Cooking

Grill steaks about 5 minutes per side until reaching medium-rare status. Let meat rest under foil for 10 minutes after removing from heat.

• Elegant Plate Arrangement

Softly toss arugula with prepared dressing. Arrange greens on individual plates. Place sliced steak on top. Finish with delicate Parmesan shavings and a light salt sprinkle.

Additions Like Cheese or Nuts to Mix Things Up

• Check steak doneness with a reliable meat thermometer for perfectly cooked filets every single time. Professional chefs swear by this technique to ensure consistent results.
• Experiment with different gourmet salts like smoked sea salt or truffle salt to add unique flavor profiles to your steak crust. Each salt brings a distinctive taste that elevates the entire dish.
• Swap arugula with baby spinach, mixed spring greens, or peppery watercress for a fresh twist. Different greens can completely transform the salad's character and nutritional value.
• Sprinkle toasted pine nuts, crispy pancetta bits, or roasted cherry tomatoes over the salad for extra texture and depth. These additions create exciting layers of flavor and visual appeal.
• If time allows, marinate steaks for 30 minutes before grilling in a simple blend of olive oil, garlic, and fresh herbs. This technique infuses additional flavor and helps tenderize the meat.

How to Serve Steak Salad Year-Round

• Savor Elegant Dining: Create a restaurant-style experience by plating each steak on a bed of fresh arugula with delicate Parmesan shavings.
• Perfect Wine Pairing: Choose a bold red wine like Cabernet Sauvignon or Malbec to complement the rich flavors of the grilled steak and peppery arugula.
• Delightful Side Companions: Serve alongside roasted fingerling potatoes or crusty bread to soak up the zesty lemon-mustard dressing and capture every delicious moment.
• Customize Your Plate: Offer additional toppings like toasted pine nuts or crispy capers for guests to personalize their salad and add extra texture and flavor.

Storage Tips for Dressed vs. Undressed Greens

• Prep Ahead Strategy: Whip up the dressing and slice steaks 1-2 days before serving, storing separately in airtight containers in the refrigerator to streamline meal preparation.
• Refrigerate Wisely: Keep leftover steak in a sealed container for up to 3 days, ensuring maximum flavor and texture by storing it whole and slicing just before reheating.
• Reheat with Care: Warm sliced steak gently in a skillet over medium-low heat with a splash of olive oil to maintain moisture and prevent overcooking.
• Salad Freshness Tip: Dress arugula just before serving to prevent wilting, keeping greens crisp and vibrant for a restaurant-quality presentation at home.

Elegant Ina Garten Steak And Arugula Salad Recipe

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4.8 from 8 reviews

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

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Description

Ina Garten’s steak and arugula salad blends succulent grilled beef with peppery greens. Crisp ingredients and zesty vinaigrette create a perfect balance of flavors that will satisfy diners seeking a fresh, elegant meal.

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Ingredients

Scale 1x2x3x

• 4 filets mignons (10 oz or 280 g each), tied
• 2 tbsps (30 ml) fine fleur de sel
• 2 tbsps (30 ml) coarsely cracked black peppercorns
• ½ cup (120 ml) good olive oil
• ¼ cup (60 ml) freshly squeezed lemon juice (from 2 lemons)
• 8 oz (225 g) baby arugula
• 2 tbsps (30 ml) vegetable oil
• 1 chunk (4 oz or 115 g) good Parmesan cheese
• 1 tsp (5 ml) kosher salt
• ½ tsp (2.5 ml) freshly ground black pepper
• ½ tsp (2.5 ml) Dijon mustard

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Instructions

1. Grill Preparation: Ignite charcoal until white-hot or set gas grill to medium-high heat (375-400°F).
2. Meat Preparation: Pat beef filets dry, brush with vegetable oil, then coat with fleur de sel and black pepper mixture.
3. Vinaigrette Creation: Whisk extra virgin olive oil, lemon juice, Dijon mustard, kosher salt, and black pepper until smoothly emulsified.
4. Grilling Process: Cook filets on preheated grates for 4-6 minutes per side, targeting medium-rare with internal temperature of 125°F.
5. Resting and Assembly: Allow filets to rest 8-10 minutes under foil, then toss arugula with prepared vinaigrette.
6. Plating and Finishing: Arrange dressed arugula, position rested filet on salad, shave Parmesan cheese over top, sprinkle with salt, and serve immediately while steak remains warm.

Notes

• Meat Moisture Management: Blot beef filets completely dry with paper towels to ensure perfect searing and prevent steaming during grilling.
• Temperature Precision: Use a meat thermometer to confirm 125°F for medium-rare, preventing overcooking and maintaining optimal steak tenderness.
• Resting Technique: Allow steak to rest 8-10 minutes post-grilling, which helps redistribute internal juices and ensures maximum flavor and juiciness.
• Vinaigrette Emulsification: Whisk dressing ingredients vigorously to create a smooth, well-integrated sauce that coats arugula leaves evenly without weighing them down.

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

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 0 g
• Sodium: 1200 mg
• Fat: 50 g
• Saturated Fat: 15 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 2 g
• Protein: 40 g
• Cholesterol: 120 mg