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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15 mins
25 mins
Nutritional Value
Ingredients
plus extra for brushing the steaks
freshly squeezed (2 lemons)
chunk, good
Instructions
Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
Brush the steaks lightly with olive oil and sprinkle both sides liberally with salt and pepper. Set aside at room temperature for 15 minutes.
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.
Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates.
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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