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Grilled Steak with Arugula Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired grilled steak with arugula is a straightforward yet elegant dish that showcases the brightness of peppery greens against perfectly charred beef. Thin-sliced steak is quickly seared on a hot grill and crowned with fresh arugula, shaved Parmigiano-Reggiano, and a drizzle of quality olive oil. The contrast of warm, smoky meat with cool, crisp leaves creates a refined plate that celebrates ingredient quality.

Ingredients

• 4 beef ribeye steaks (200g each, about 1 inch thick)
• 250g fresh arugula
• 50g Parmigiano-Reggiano cheese
• 60ml extra-virgin olive oil
• 30ml aged balsamic vinegar
• 4 cloves garlic, minced
• 2 lemons
• Sea salt and cracked black pepper to taste
• 2 sprigs fresh rosemary

Instructions

1. Remove steaks from refrigeration 20 minutes before grilling. Pat completely dry with paper towels and season generously on both sides with sea salt and cracked black pepper.

2. Heat a grill or grill pan over high heat until it reaches 200°C (400°F). Oil the grill grates lightly to prevent sticking.

3. Place steaks on the hot grill and sear for 3-4 minutes without moving them, allowing a crust to form.

4. Flip steaks once and cook for another 2-3 minutes for medium-rare doneness (internal temperature 55°C/130°F). Transfer to a warm plate and rest for 4 minutes.

5. While steaks rest, toss fresh arugula in a large bowl with 40ml olive oil, minced garlic, juice of half a lemon, salt, and pepper.

6. Divide rested steaks among four plates. Top each with a generous handful of dressed arugula.

7. Shave thin curls of Parmigiano-Reggiano over each plate using a vegetable peeler or microplane.

8. Drizzle remaining 20ml olive oil and the aged balsamic vinegar around the plate. Finish with a squeeze of fresh lemon juice and a rosemary sprig for garnish.

Substitutions

• Use sirloin steak instead of ribeye for a leaner option with similar cooking times
• Replace arugula with baby spinach or mixed peppery greens if arugula is unavailable
• Substitute aged balsamic with aged red wine vinegar for a less sweet acidic finish
• Use Pecorino Romano in place of Parmigiano-Reggiano for a sharper, more salty cheese note

Tips

• Do not flip steaks more than once; moving them repeatedly prevents proper crust formation and increases cooking time
• Let grilled steak rest on a warm plate before serving to redistribute juices throughout the meat
• Use room-temperature steaks for even cooking; cold steaks from the refrigerator may cook unevenly
• Purchase arugula just before serving, as it wilts quickly; dress the greens only minutes before plating

This dish reflects the Italian philosophy of simplicity—using a few premium ingredients to create maximum flavor. Bistecca con rucola is a beloved preparation in Italian steakhouses, particularly in Tuscany and Piedmont regions, where quality beef and fresh greens are foundational to the cuisine.

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