The Barefoot Contessa’s Steak with Arugula
My Carolina Kitchen
My Carolina Kitchen
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  • Steak ingredients
  • 1 shoulder tender, about ¾ of a pound (or 1” thick boneless steak cut of your choice such as a rib-eye, 1 per person)
  • 1 tablespoon good extra-virgin olive oil, plus more for brushing the steak (s)
  • Kosher salt and freshly ground black pepper
  • Fleur de sel or any good finishing salt for serving
  • Salad ingredients
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ teaspoon Dijon mustard
  • Fleur de sel or Maldon salt and freshly ground black pepper
  • 3 tablespoons good extra-virgin olive oil
  • 5 to 6 ounces baby arugula
  • 1 small chunk of imported Italian Parmesan cheese



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