Indulge in the mouthwatering flavors of summer with our Grilled Steak with Baby Arugula and Parmesan recipe! This dish not only tantalizes your taste buds but also elevates your dining experience with its vibrant colors and fresh ingredients. Imagine juicy ribeye steaks grilled to perfection, paired with peppery arugula and rich, nutty Parmesan cheese—all drizzled with a hint of balsamic vinegar. Whether you're hosting a backyard barbecue or enjoying a cozy dinner at home, this recipe is sure to impress your guests and leave them asking for seconds. Ready to fire up the grill and create a culinary masterpiece? Let’s dive into the delicious details!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 ribeye steaks
- 4 cups baby arugula
- 1/2 cup shaved parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking and better texture.
- Pat steaks dry with paper towels to remove excess moisture. This helps achieve a perfect sear and golden-brown crust.
- Season both sides of the steaks generously with salt and freshly ground black pepper, pressing the seasoning into the meat.
- Preheat your grill or grill pan to high heat (around 450-500°F) to create those classic grill marks and seal in the steak's juices.
- Brush steaks lightly with 1 tablespoon of olive oil to prevent sticking and enhance exterior caramelization.
- Place steaks on the hot grill and cook for 4-5 minutes on each side for medium-rare, or adjust cooking time based on desired doneness.
- Use tongs to flip the steaks only once, avoiding excessive turning which can prevent proper searing.
- Remove steaks from grill and let them rest on a cutting board for 5-7 minutes to allow juices to redistribute throughout the meat.
- While steaks rest, toss baby arugula with remaining olive oil, balsamic vinegar, salt, and pepper in a large bowl.
- Slice steaks against the grain into thin strips for maximum tenderness.
- Arrange dressed arugula on serving plates, top with sliced steak, and generously sprinkle shaved Parmesan cheese over the dish.
- Serve immediately while steak is warm and arugula is fresh and crisp.
Tips
- Bring the Heat: Always remove your steaks from the refrigerator at least 30 minutes before cooking. This helps them cook evenly and enhances their flavor and texture.
- Dry and Season: Pat the steaks dry with paper towels to ensure a perfect sear. Generously season both sides with salt and freshly ground black pepper to enhance the natural flavors.
- Preheat for Perfection: Preheat your grill or grill pan to a high temperature (450-500°F). This is crucial for achieving those iconic grill marks and sealing in the juices.
- Minimal Flipping: When grilling, use tongs to flip the steaks only once. This prevents them from losing moisture and ensures a beautifully caramelized crust.
- Resting is Key: After grilling, let your steaks rest for 5-7 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful bite.
- Dress it Up: While the steaks rest, toss the baby arugula with olive oil, balsamic vinegar, salt, and pepper. This adds a fresh, zesty touch that complements the richness of the steak.
- Slice Against the Grain: For maximum tenderness, slice the steaks against the grain into thin strips before serving. This simple step makes a big difference in texture!
- Serve Fresh: Arrange the dressed arugula on plates, top with sliced steak, and finish with a generous sprinkle of shaved Parmesan. Serve immediately for the best taste experience!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 3g
Protein: 35g
Fat: 34g
Saturated Fat: 14g
Cholesterol: 110mg
