A steak coated with oil and garlic, grilled, and served on a bed of arugula with a mustard mayonnaise.
|1 clove||garlic, crushed or pressed|
|2 tsp||olive oil||10 mL|
|ground pepper to taste [optional]|
|1 tsp||dried oregano||1 g|
|2||T-bone steaks, or rib steaks||500 g|
|1/2 bunch||arugula, or mixed greens||70 g|
|1 pinch||salt [optional]||0.1 g|
|65 mL||Mustard and Garlic Mayonnaise||1/4 cup|
- 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.
- 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.
- 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
per 1 serving (150g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¾||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ¾||servings|
ClaimsThis recipe is :
- 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
- Free :
|Meat and Alternatives||5 ½|