All week I’ve seen tweets and food blogs celebrating “spring on the dinner table,” inspired by fresh produce, bright fruit, and sunny weather. Here in Northern California, though, the world outside looks different: cold, windy, gray, and wet. Still, I’m an optimist, so I’m sharing a recipe that brings a fresh, spring-like look to your plate—grilled steak served on a bed of peppery arugula. It’s simple enough for a busy weeknight and attractive enough for a dinner party or buffet.
In Italy this preparation is called tagliata. I first noticed a version in Sunset Magazine and later learned a more embellished take in a Sur La Table class, where they added fried capers, rosemary- and garlic-infused olive oil, and a balsamic reduction. The truth is, though, that the dish needs very little to shine: when each element is fresh and flavorful, they combine into something elegant without extra fuss.
Here’s the basic method — adaptable to suit your family’s tastes.
Grilled Steak and Arugula Salad
Beth Lee
Pin Recipe
15 minutes mins
5 minutes mins
20 minutes mins
2 servings
346 kcal
Ingredients
- 1 box/bag/bunch of fresh arugula Spinach works in a pinch, but arugula gives the best peppery flavor
- Choice of steak (flank, rib eye, New York strip, or sirloin) About 1 lb will serve four when sliced and shared
- Olive oil
- Fresh Parmesan, shaved
- Fresh tomatoes (optional)
- Balsamic vinegar
- Salt and pepper
- Lemon wedges
Instructions
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Brush the steak lightly with olive oil and season generously with salt and pepper. Grill in a grill pan or over an outdoor grill. For medium-rare, cook about 3–5 minutes per side, depending on thickness.
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Arrange the arugula on a serving platter and season with a little salt and pepper. If using tomatoes, slice and place them around the edges.
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When the steak reaches your desired doneness, remove it from the heat and let it rest for at least 5 minutes so the juices redistribute. Slicing too soon lets the juices run onto the cutting board.
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While the steak rests, drizzle olive oil and balsamic over the arugula. Scatter shaved Parmesan on top and add a squeeze of lemon if you like. Slice the steak thinly across the grain and arrange the slices down the center of the arugula. Finish with more salt and pepper, olive oil, balsamic, or Parmesan to taste.
Nutrition
Carbohydrates: 5g
Protein: 52g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 136mg
Sodium: 158mg
Potassium: 1296mg
Fiber: 2g
Sugar: 2g
Vitamin A: 3365IU
Vitamin C: 21.3mg
Calcium: 274mg
Iron: 5.6mg
You can serve this with a fresh crusty loaf of Italian bread, or skip the bread for a low-carb, gluten-free meal. The better the ingredients—steak, olive oil, balsamic, and Parmesan—the more vibrant the flavors will be. Still, I’ve served it many ways and it’s always a hit.
Is spring arriving where you live? Share your favorite dishes for celebrating springtime at home.