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Grilled Rib-Eye Steaks with Arugula Salad

Judi Rutz

Servings: four.

Grilled new potatoes go nicely with this dish or—even easier—some good crusty bread.


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

Nutritional Information

  • Calories (kcal) : 450
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 135
  • Sodium (mg): 930
  • Carbohydrates (g): 6
  • Fiber (g): 2
  • Protein (g): 48


  • 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 mixture on both sides. Grill the steaks until medium rare, 3 to 4 min. per side. Remove them from the grill and set them on individual plates.
  • Add the tomatoes and arugula to the vinaigrette in the bowl and toss. Arrange the salad on top of the steaks, distributing it evenly among the plates. Serve immediately, garnished with lemon wedges.


Rate or Review

Reviews (2 reviews)

  • User avater
    KFaitour | 09/02/2014

    For the love of Dijon! This recipe reminds me why I love Dijon mustard so much and why it's a standard condiment in my kitchen. I used a strong French Dijon, heirloom tomatoes and grass-fed beef. This recipe could not have been any better. Steakhouse good!

  • Nissenson | 02/15/2011

    This was delicious! We aren't crazy about blue cheeses, so I used a semi soft goat cheese. mmmmmm! Easy and a great meal.

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