Grilled Steak and Arugula

Ellen Whiteman

Grilled Steak and Arugula is a delicious and healthy dish that is perfect for a keto or low carb diet. The dish features juicy boneless rib-eye steaks seasoned with salt and pepper, grilled to perfection and served on a bed of fresh baby arugula. The steak is topped with a tangy Dijon mustard and lemon juice dressing, and finished with a sprinkle of Parmesan cheese. This dish is packed with flavor and nutrients, making it a satisfying and nutritious meal option.

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💪🏻 Low Carb
Dijon Mustard

15 mins

25 mins

Nutritional Value

Protein - 30g
Fat - 25g
Carbohydrates - 5g
Fiber - 2g
Vitamin C - 15mg
Calcium - 150mg


Total: 8Serves: 4
2 steaks Boneless Rib-Eye Steaks
1/2 cup Olive Oil

plus extra for brushing the steaks

1/4 cup Lemon Juice

freshly squeezed (2 lemons)

1/2 teaspoon Dijon Mustard
8 ounces Baby Arugula
4 ounces Parmesan Cheese

chunk, good


Step 1 : 

Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.

Step 2 : 

Brush the steaks lightly with olive oil and sprinkle both sides liberally with salt and pepper. Set aside at room temperature for 15 minutes.

Step 3 : 

When the grill is hot, place the steaks on the grill. Cook for 5 minutes on each side and then close the lid, making sure the vents are open slightly. Cook for 5 to 15 minutes more for medium-rare, depending on the heat of the coals, until the centers of the steaks register 125 degrees on an instant-read thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.

Step 4 : 

Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates.

Step 5 : 

Place half a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

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