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Grilled Steak Italian-Style
A steak coated with oil and garlic, grilled, and served on a bed of arugula with a mustard mayonnaise.
Ingredients
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1 clove |
garlic, crushed or pressed |
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2 tsp |
olive oil |
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10 mL |
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1 tsp |
dried oregano |
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1 g |
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ground pepper to taste |
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2 |
T-bone steaks, or rib steaks |
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500 g |
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1/2 bunch |
arugula, or mixed greens |
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80 g |
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salt to taste |
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65 mL |
Mustard and Garlic Mayonnaise (Recipe)
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1/4 cup |
Method
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Mash or press the garlic, then blend it with the oil, oregano, and freshly ground pepper to form a paste. Pat the steaks dry with paper towels, then rub the garlic paste on both sides of the steaks. Let stand at
room temperature for 30 min or refrigerate overnight.
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Take the steaks out of the refrigerator at least 15 min before grilling. Grill the steaks with medium-high heat to the desired level of doneness, about 3 min per side for medium-rare (for a 1 cm thick steak), turning them once. Alternatively, cook the steaks under the broiler. Let them stand for a couple minutes before serving.
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Arrange the arugula on individual plates. Place the steaks on top and pour any accumulated meat juices over the steaks. Sprinkle with a little salt. Serve with the Mustard
and Garlic Mayonnaise on the side.
Claims
- Free :
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Sugar
- Low :
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Sodium
- Source of :
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Calcium, Copper, Folacin, Manganese, Omega-3, Omega-6, Vitamin A, Vitamin B1
- Good source of :
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Magnesium, Pantothenic Acid, Potassium, Vitamin D
- Excellent source of :
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Iron, Niacin, Phosphorus, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (190g)
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Amount
% DV*
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* DV = Daily Value
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Calories
600
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Fat
46 g
71 %
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Saturated 11 g
+ Trans 0.5 g
59 %
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Cholesterol
135 mg
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Sodium
115 mg
5 %
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Carbohydrate
2 g
1 %
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Fibre
0 g
2 %
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Sugars
0 g
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Protein
44 g
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Vitamin A
10 %
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Vitamin C
8 %
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Calcium
6 %
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Iron
35 %
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More info
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Mustard and Garlic Mayonnaise
A thick dip which goes particularly well with grilled meats.
Ingredients
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2 cloves |
garlic |
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1 |
egg yolks |
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1 tbsp |
lemon juice, freshly squeezed |
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1/2 lemon |
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1 tsp |
whole-grain mustard |
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5 mL |
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2/3 cup |
olive oil |
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170 mL |
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salt to taste |
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ground pepper to taste |
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Method
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Crush or press the garlic and put it in a blender or food
processor.
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Separate the egg whites and yolks. Put the yolks in the blender. Set the whites aside in a glass jar with a lid and put them in the refrigerator or freezer for a future use in another recipe.
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Add the lemon juice and mustard to the blender, then process a few seconds, until smooth. With the motor
running, add the oil slowly until the mixture forms a thick cream. Season with salt and pepper. Serve.
Remarks
The sauce can be kept for 7 days, covered, in the refrigerator.
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