Grilled Wine Country Beef with Arugula


Grilled Wine Country Beef with Arugula

From: WebMD
Prep Time: 35 Mins Cooking Time: 25 Mins Total Time: 1 Hour


  • 4 6-ounce boneless beef sirloin steaks, cut 1 inch thick
  • 1/4 cupextra-virgin olive oil
  • 2 tablespoonschopped fresh mint
  • 1 tablespoonchopped fresh rosemary
  • 1/2 to 1 teaspooncrushed red pepper
  • 2 tablespoonslemon juice
  • 1 tablespoonred wine vinegar
  • 6 cupstorn arugula leaves
  • 1 cupthinly sliced celery
  • 1 cuphalved cherry tomatoes
  • 2 tablespoonsshredded Parmesan or Asiago cheese
  • kosher salt
  • freshly ground pepper


  1. Trim fat from steaks. Season steaks with kosher salt and black pepper. Place in a large self-sealing plastic bag and set in a shallow dish.
  2. For marinade, in a small bowl, combine 2 tablespoons of the olive oil, 1 tablespoon of the mint, the rosemary, and crushed red pepper. Pour over steaks. Seal bag; turn to coat steaks. Marinate in the refrigerator for 1 to 24 hours, turning bag occasionally.
  3. For dressing, in a screw-top jar, combine lemon juice, red wine vinegar, and remaining 2 tablespoons olive oil. Cover and shake well. Season to taste with additional kosher salt and black pepper. Set aside.
  4. Drain steaks, discarding marinade. For a charcoal grill, place steaks on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes for medium-rare doneness (145°F) or 18 to 22 minutes for medium doneness (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.)
  5. Remove steaks from grill. Cover with foil and let stand for 5 to 10 minutes. Slice meat across the grain.
  6. In a large bowl combine arugula, celery, tomatoes, and the remaining 1 tablespoon mint. Drizzle with the dressing; toss to coat.
  7. To serve, divide arugula mixture among four dinner plates; top with meat slices. Sprinkle with Parmesan cheese.