Grilled Steak Italian-Style

Grilled Steak Italian-Style

A steak coated with oil and garlic, grilled, and served on a bed of arugula with a mustard mayonnaise.

2 servings
Marinade 30 min
Preparation 5 min

Cooking 10 min

Standing 5 min

600 calories per serving 


1 clove garlic, crushed or pressed    
2 tsp olive oil   10 mL
1 tsp dried oregano   1 g
  ground pepper to taste    
2 T-bone steaks, or rib steaks   500 g
1/2 bunch arugula, or mixed greens   80 g
1 pinch salt [optional]   0.1 g
65 mL Mustard and Garlic Mayonnaise (Recipe)   1/4 cup


  1. 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.
  2. 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.
  3. 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.

Nutrition Facts Table

Nutrition Facts

per 1 serving (190g)


% DV*

* DV = Daily Value




46 g

71 %

Saturated 11 g
+ Trans 0.5 g

59 %


135 mg


115 mg

5 %


2 g

1 %


0 g

2 %


0 g


44 g

Vitamin A

10 %

Vitamin C

8 %


6 %


35 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¾ serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

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Free :
Low :
Source of :
Calcium, Copper, Folacin, Manganese, Omega-3, Omega-6, Vitamin A, Vitamin B1
Good source of :
Magnesium, Pantothenic Acid, Potassium, Vitamin D
Excellent source of :
Iron, Niacin, Phosphorus, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc

More info

This recipe is in the following categories: Beef | Main courses/Entrées | Halal | High Iron | High Vitamin D | Kosher | Low Sodium | Source of Omega-3 | Barbecue/Broil/Grill | Italian

Mustard and Garlic Mayonnaise

Mustard and Garlic Mayonnaise

A thick dip which goes particularly well with grilled meats.

165 ml (0.66 cup)
Preparation 10 min


2 cloves garlic    
1 egg yolks    
1 tbsp lemon juice, freshly squeezed   1/2 lemon
1 tsp whole-grain mustard   5 mL
2/3 cup olive oil   170 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A blender or food processor will be very useful for this recipe.


  1. Crush or press the garlic and put it in a blender or food processor.
  2. 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.
  3. 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.


The sauce can be kept for 7 days, covered, in the refrigerator.

This recipe is in the following categories: Eggs | Sauces & Dips | Halal | Kosher | Vegetarian | No Cook

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