Recipes › Grilled › Italian Grilled Steak Salad Recipe

Italian Grilled Steak Salad Recipe

Recipe by Pedro M. A. Neves

This Italian Grilled Steak Salad combines tender, charred beef with a bed of peppery arugula, crisp vegetables, and a bright lemon vinaigrette that captures the essence of Mediterranean cuisine. The warm steak is sliced and arranged over cool greens, creating a satisfying contrast of temperatures and textures that makes this dish perfect for lunch or a light dinner. Fresh Parmigiano-Reggiano shavings and a drizzle of quality olive oil finish this elegant, simple preparation.

Ingredients

• 800g beef ribeye or New York strip steak (about 28 oz), 4 cm thick
• 120ml extra virgin olive oil (½ cup)
• 45ml fresh lemon juice (3 tablespoons)
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• Sea salt and freshly ground black pepper to taste
• 200g fresh arugula (about 8 cups loosely packed)
• 150g ripe tomatoes, cut into wedges
• 1 red bell pepper, thinly sliced
• 80g red onion, thinly sliced into rings
• 100g Parmigiano-Reggiano cheese
• 15ml aged balsamic vinegar (1 tablespoon)
• Fresh basil leaves for garnish

Instructions

1. Remove the steak from refrigeration 30 minutes before cooking. Pat completely dry with paper towels and season generously on both sides with sea salt and freshly ground black pepper.

2. Prepare the vinaigrette by whisking together 90ml olive oil, lemon juice, minced garlic, Dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl until emulsified.

3. Preheat a grill or grill pan to high heat (approximately 230°C or 450°F). Lightly brush the grates with the remaining 30ml olive oil to prevent sticking.

4. Place the steak on the hot grill and sear for 5-6 minutes without moving it, until a dark crust forms on the bottom.

5. Flip the steak and cook for an additional 5-6 minutes for medium-rare (internal temperature of 52-54°C or 125-130°F when tested with a meat thermometer).

6. Transfer the cooked steak to a clean cutting board and let it rest for 8 minutes to allow juices to redistribute throughout the meat.

7. While the steak rests, combine the arugula, tomato wedges, sliced bell pepper, and red onion rings in a large shallow bowl or on a platter.

8. Drizzle half of the prepared vinaigrette over the vegetables and toss gently to coat evenly.

9. Slice the rested steak against the grain into 6-8mm thick strips, then arrange the warm sliced beef over the dressed salad.

10. Drizzle the remaining vinaigrette over the steak and salad, scatter fresh basil leaves across the top, and use a vegetable peeler to create thin Parmigiano-Reggiano shavings over everything. Finish with a light drizzle of aged balsamic vinegar and serve immediately.

Substitutions

• For a lighter option, use lean beef tenderloin (filet mignon) instead of ribeye, though cooking time may be 1-2 minutes shorter per side
• Replace arugula with mixed spring greens or spinach for a milder flavor profile
• Substitute the lemon vinaigrette with a red wine vinaigrette using 45ml aged red wine vinegar and the same oil base for deeper complexity
• Use crumbled goat cheese or shaved Pecorino Romano in place of Parmigiano-Reggiano for different flavor notes

Tips

• Never skip the resting period after grilling—this crucial step allows the meat fibers to relax and retain moisture, resulting in a more tender bite
• For consistent medium-rare results, use an instant-read meat thermometer rather than visual cues; the internal temperature should reach 52-54°C (125-130°F)
• Slice the steak against the grain using a sharp knife; identifying the grain direction before cutting ensures maximum tenderness

This salad represents the modern Italian approach to simple, seasonal eating found throughout the Mediterranean, particularly in northern Italy where quality beef and fresh greens are celebrated. The combination of warm protein with cool vegetables reflects the Italian philosophy of balanced, light meals that prioritize ingredient quality over complexity.

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