Chefs in Florence, Italy, make the most of their delicious local beef by grilling and serving steaks in a truly minimalist fashion — seasoned with only garlic, rosemary, and salt and pepper. These legendary steaks are often served “tagliata” — sliced thinly and crowned with a tangle of peppery arugula. The greens are dressed with nothing more than a squeeze of lemon and perhaps a splash of good balsamic vinegar, so the flavor of the beef is the star.

Active time: 20 minutes | Total time: 45 minutes plus marinating

Balsamic Garlic Steak With Arugula Salad

Ingredients 

  • 2 tbsp olive oil
  • 2 medium garlic cloves, finely grated
  • 2 tsp fresh rosemary
  • 1 tsp coarsely ground black pepper
  • 1/2 tsp salt
  • 2 10-oz. New York strip steaks (about 1 1/2 inches/3.8cm thick), fat trimmed
  • 4 cups arugula
  • 1/2 lemon, cut into wedges
  • 1/4 cup Parmigiano-Reggiano, shaved
  • 1 tbsp balsamic vinegar

Directions

In a container just large enough to hold the steaks side by side, whisk together the olive oil, garlic, rosemary, black pepper and salt. Rub the mixture all over the steaks and let marinate at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours. If refrigerated, let the steaks stand at room temperature for 30 minutes before cooking.

Place a cast-iron or ovenproof skillet in the oven and preheat to 425°F (218°C). When the oven is ready, carefully transfer the skillet to the stovetop over medium-high heat. Cook for 2-3 minutes, or until browned. Flip and cook for 2-3 minutes more.

Transfer the skillet to the oven and roast for about 5 minutes, or until an instant-read thermometer registers 145°F, or your desired doneness. Remove the steaks and transfer to a cutting board. Rest for 5–10 minutes.

Thinly slice the meat against the grain and divide among four plates. Top with arugula, squeeze lemon over the top, and finish with shaved cheese and a drizzle of balsamic vinegar. Serve immediately.

Serves: 4 | Serving Size: About 4 oz. steak, 1 cup arugula, 1 tbsp cheese, 1 lemon wedge

Nutrition (per serving): Calories: 293; Total Fat: 16g; Saturated Fat: 5g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 1g; Cholesterol: 80mg; Sodium: 467mg; Carbohydrate: 3g; Dietary Fiber: 1g; Sugar: 1g; Protein: 35g

Nutrition Bonus: Calcium: 12%; Iron: 16%; Potassium: 611mg; Vitamin C: 10%

Originally published: November 3, 2020; Updated April 2026

The post Balsamic Garlic Steak With Arugula Salad appeared first on MyFitnessPal Blog.

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