Tuscan Grilled Beef Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 145.5
  • Total Fat: 7.9 g
  • Cholesterol: 35.2 mg
  • Sodium: 30.8 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 13.2 g

View full nutritional breakdown of Tuscan Grilled Beef Salad calories by ingredient
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Number of Servings: 6


    1 large strip loin steak, 24 ounces or more, 4-inches thick, bone-in if possible
    8 cloves of garlic
    1 tablespoon dried oregano
    A bottle of premium extra virgin olive oil
    1 pound baby arugula, or more
    8 ounces fresh basil leaves (optional, for even more flavour)
    1 lemon, juiced and zested
    Coarse sea salt
    Freshly ground pepper peppercorns
    8 ounce chunk of authentic Parmigiano Reggiano


Preheat your favourite grill to high. Meanwhile puree the garlic and oregano with a few splashes of the olive oil. Slather the marinade all over the steak.

Once the grill is hot, season the steak with salt and pepper and begin slowly grilling it. Take your time and keep an eye on the grill heat, adjusting to prevent burning. A large steak takes longer to cook as heat penetrates to its center, enough time for the exterior to brown and potentially scorch. Flip as it sears, once it has browned, flip it frequently to further prevent burning. Use your best judgment to gauge doneness. Poking, prodding, pinching, probing even peeking. A meat thermometer works well even a sneak peak at the interior is better than guessing. A piece of beef this large should be cooked to medium rare or rare to maximize its juiciness, well done would be criminal! It may take 20 minutes or more. When itís done rest the steak for ten minutes or so, give the meat a chance to relax and reabsorb its moisture. Pre-mature slicing releases agitated hot moisture that is lost as juice. Rest before slicing.

As the beef grills get everything ready for the tableside presentation. Mound the arugula and basil leaves in the middle of a large festive platter. Present the steak to your table on a wooden cutting board with a sharp knife. Once the steak has rested slice it very thinly and arrange the slices around the arugula. Sprinkle everything with lots of olive oil from a special bottle. You may theatrically zest the lemon over the salad then squeeze on the juice. Season with liberal sprinkles of coarse sea sat with lots and lots of freshly ground peppercorns, coarsely ground. Last but not least, using a vegetable peeler, garnish the works with shavings of Parmigiano Reggiano.

Number of Servings: 6

Recipe submitted by SparkPeople user KELLYHCWONG.

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