Grilled Rib-Eye Steaks with Arugula Salad

Grilled Rib-Eye Steaks with Arugula Salad
Photo by Judi Rutz


  • 2 bunches arugula (stems removed), very coarsely chopped (to yield about 6 lightly packed cups)
  • Lemon wedges as garnish
  • Kosher salt and freshly ground black pepper
  • 4 rib-eye steaks (about 8 oz. each)
  • 1 clove garlic, finely chopped
  • 2 Tbs. Dijon mustard
  • 2 Tbs. fresh lemon juice
  • + 3 more ingredients
    • 2 medium-size ripe red tomatoes, diced
    • 2 tsp. finely chopped fresh rosemary
    • 2 Tbs. plus 1 tsp. extra-virgin olive oil

Heat a grill to medium high. In a large bowl, whisk the lemon juice with 2 Tbs. of the olive oil and the garlic. Season to taste with salt and pepper. In a small bowl, combine the mustard, rosemary, and the remaining 1 tsp. olive oil. Season the steaks with salt and pepper and brush the mustard ...

View full recipe at Fine Cooking


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