Ina Garten keeps it simple with this recipe.
Grilled Steak and Arugula
2 boneless rib-eye steaks (sliced 1-inch thick
½ cup good olive oil, plus extra for brushing the steaks
Kosher salt and freshly ground black pepper
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¼ cup freshly squeezed lemon juice
½ teaspoon Dijon mustard
8 ounces baby arugula
4 ounces Parmesan cheese
Prepare grill with hot coals or turn gas grill to medium-high heat. Brush steaks lightly with olive oil. Salt and pepper. Set aside. Whisk together olive oil, lemon juice, mustard, 1 teaspoon salt and ½ teaspoon pepper. Set aside. Place steaks on grill. Cook 5 minutes on each side. Close lid, with vents open slightly to keep fire going. Cook 5 to 15 minutes, until centers of steaks register 125 degrees on thermometer. Remove to plate, cover tightly with aluminum foil and let rest. Place arugula in bowl. Toss with dressing to moisten. Divide among 4 plates. Slice steaks thickly. Place half a steak on top of salads. Shave cheese onto steaks, sprinkle with salt, and serve hot.
Yield: Serves 4.
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