Grilled Filet Steak And Arugula Recipes

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GRILLED HALIBUT STEAKS ON A BED OF ARUGULA WITH TOMATO SALAD AND GREMOLATA



Grilled Halibut Steaks on a Bed of Arugula with Tomato Salad and Gremolata image

Provided by Food Network

Categories     main-dish

Time 52m

Yield 6 servings

Number Of Ingredients 16

4 1/2 large ripe summer tomatoes, seeded and diced
1/3 cup chopped fresh basil leaves
6 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon sea salt
Freshly ground black pepper
3 tablespoons finely chopped flat-leaf parsley
1 1/2 teaspoons finely minced garlic
1 1/2 teaspoons finely grated lemon zest
Generous pinch sea salt
4 1/2 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
6 (8-ounce) halibut steaks
Generous pinch sea salt
Freshly ground black pepper
3 bunches fresh arugula, stemmed, washed and dried

Steps:

  • Make the tomato salad: In a large bowl, mix together all the ingredients and set aside.
  • Make the gremolata: Place all the ingredients in a bowl and mix. Set aside.
  • Make the halibut: Place the olive oil and lemon juice in a large baking dish (or you can use a re-sealable baggie). Rinse the fish and pat it dry, season with the salt and pepper. Place the fish in the dish or re-sealable baggie, turning once to coat with the marinade. Let the fish marinate for 10 minutes at room temperature.
  • Scatter the clean arugula on a 19-inch round or oval platter. Grill the fish over a medium hot fire for 5 to 6 minutes per side, until the flesh is opaque through to the center. When finished grilling, remove the hot fish immediately to the platter of arugula. Top with the tomato mixture, and sprinkle the gremolata over the top of the tomatoes. Serve immediately.

GRILLED STEAK WITH ARUGULA AND SHAVED PARMESAN



Grilled Steak with Arugula and Shaved Parmesan image

Categories     Low Carb     Parmesan     Steak     Arugula     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

3 large garlic cloves
2 teaspoons plus 1 tablespoon extra-virgin olive oil
1 teaspoon freshly ground black pepper
2 1 1/2-pound porterhouse steaks (each about 1 1/2 inches thick)
6 cups loosely packed arugula (about 4 ounces)
1 2-ounce piece Parmesan cheese
Lemon wedges

Steps:

  • Blend garlic, 2 teaspoons oil and black pepper in small food processor (or mash on plate with back of fork) to form paste. Pat steaks dry with paper towels. Rub garlic paste over both sides of steaks. Let stand at room temperature 30 minutes or refrigerate up to 8 hours. Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 9 minutes per side for medium-rare. Transfer steaks to cutting board. Let stand 5 minutes. Cut steaks on slight angle into 1/4-inch-thick slices.
  • Arrange arugula on platter. Top with steak slices. Pour any accumulated juices over steaks; sprinkle with salt. Drizzle 1 tablespoon oil over steaks. Using vegetable peeler, shave Parmesan into strips over steaks. Serve with lemon wedges.

FILET MIGNON WITH ARUGULA SALAD



Filet Mignon With Arugula Salad image

Yet to try this, but I am dying to! I received some Omaha Steaks for Christmas and am looking for a way to cook the tenderloins in the kitchen and not on the grill (darn winter!) I am posting this for safekeeping, but feel free to try it out. This is from Cooking Light Jan/Feb 2009 edition. Enjoy!

Provided by Julie421511

Categories     Steak

Time 20m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 8

4 (4 ounce) beef tenderloin steaks, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 teaspoons butter
1/2 cup prechopped red onion
1 (8 ounce) package presliced cremini mushrooms
2 tablespoons fresh lemon juice
1 (5 ounce) bag baby arugula

Steps:

  • Heat a large nonstick skillet over medium-high heat and coat pan with cooking spray.
  • Sprinkle beef with 1/4 teaspoon salt 1/8 teaspoon black pepper.
  • Add beef to pan; cook 4 minutes on each side or until desired degree of doneness.
  • Remove beef from pan; keep warm.
  • Melt butter in pan; coat pan with cooking spray.
  • Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, red onion and mushrooms to pan.
  • Saute 4 minutes or until mushrooms release their liquid.
  • Combine lemon juice and arugula in a large bowl.
  • Add mushroom mixture to arugula mixture; toss gently to combine.
  • Arrange 1 1/2 cups salad mixture on each of 4 plates; top each serving with 1 steak.

Nutrition Facts : Calories 375.3, Fat 28.9, SaturatedFat 12, Cholesterol 85.5, Sodium 372.3, Carbohydrate 6.4, Fiber 1.2, Sugar 2.7, Protein 22.7

GRILLED STEAK SANDWICHES WITH GOAT CHEESE AND ARUGULA



Grilled Steak Sandwiches with Goat Cheese and Arugula image

This summer sandwich is bursting with flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 8

Vegetable oil, for grates
3 boneless rib-eye steaks (each about 1 pound and 1 inch thick), excess fat removed
Coarse salt and ground pepper
1 large red onion, sliced 1/2 inch thick
2 baguettes, split
5 ounces fresh goat cheese, room temperature
1/4 cup grainy mustard
2 bunches arugula (about 10 ounces total), stems trimmed

Steps:

  • Heat grill to high; lightly oil grates. Season steaks with salt and pepper; grill 4 to 5 minutes per side for medium-rare. Transfer to a plate; let rest 10 minutes.
  • Meanwhile, grill onion until tender and charred, 4 to 5 minutes per side. Transfer to a plate; separate into rings. (To store, refrigerate steaks and onion, up to 1 day.)
  • Assemble sandwiches: Thinly slice steaks against the grain. Dividing evenly, spread top halves of bread with cheese, and bottom halves with mustard. Pile steak, onion, and arugula on bottom halves; close sandwiches. Cut each sandwich into quarters, and serve.

Nutrition Facts : Calories 613 g, Fat 32 g, Fiber 2 g, Protein 38 g

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