Joanne Weir Follow @ChefJoanneWeir

Grilled "Italian" Steak with Arugula and Tomato Salad


This is as close as you can get to Italian-style grilled steaks here in the U.S.

Serves 6

Wine Suggestion:  Cabernet Sauvignon


tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 clove garlic, minced
Salt and freshly ground black pepper
2 pounds rib-eye steaks, at least 1 ½ to 2-inches thick
2 medium ripe red tomatoes, diced
2 bunches arugula, stems removed, very, very coarsely chopped,
about 6 loosely packed cups
6 lemon wedges as a garnish


Heat an outdoor grill.  In a large bowl, whisk together the lemon juice, extra virgin olive oil and garlic.  Season to taste with salt and pepper.

Lightly oil the steaks and place on the grill.  Grill until there is a brown crust on one side, 5 minutes.  Turn the steaks, season with salt and pepper,  and continue to cook until medium rare, 5 additional minutes.  Remove from the grill and let rest 10 minutes.  Slice on the diagonal against the grain into thin slices.  Place on a warm platter.  Toss the arugula and tomatoes with the vinaigrette, salt and pepper and place on top.  Serve immediately garnished with lemon wedges.