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.
Ingredients
Scale
- 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
Instructions
- Grill Preparation: Ignite charcoal until white-hot or set gas grill to medium-high heat (375-400°F).
- Meat Preparation: Pat beef filets dry, brush with vegetable oil, then coat with fleur de sel and black pepper mixture.
- Vinaigrette Creation: Whisk extra virgin olive oil, lemon juice, Dijon mustard, kosher salt, and black pepper until smoothly emulsified.
- Grilling Process: Cook filets on preheated grates for 4-6 minutes per side, targeting medium-rare with internal temperature of 125°F.
- Resting and Assembly: Allow filets to rest 8-10 minutes under foil, then toss arugula with prepared vinaigrette.
- 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