Tuscan Steak Salad recipe provided by the Certified Angus Beef® brand.

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Tuscan Steak Salad

Serves 4 to 6
Cuisine: Italian
Category: Steaks, Sandwiches & Salads
Grilled steak on arugula with a warm garlic rosemary dressing and balsamic glaze. Make this easy Tuscan Steak Salad recipe for a delicious dinner party.
Prep Time
10 mins
Other Time
5 mins
Cook Time
35 mins
Total Time
50 mins
  • 1 1/2 pounds Certified Angus Beef ® ribeye or strip steaks, cut about 2-inches thick
  • 1 1/4 cups balsamic vinegar
  • 2/3 cup extra virgin olive oil, divided
  • 6 large cloves garlic, thinly sliced
  • 3 tablespoons capers, drained and patted dry
  • 2 tablespoons chopped fresh rosemary
  • 6 cups arugula or other spicy greens
  • Lemon wedges, if desired
  • Salt and freshly ground pepper to taste
  1. Over high heat, reduce balsamic vinegar by about 60 percent. Syrup will thicken as it cools. This step should be done well ahead; reduced balsamic vinegar can be stored at room temperature indefinitely.
  2. To prepare dressing, add 1/2 cup olive oil, garlic and capers to a small sauté pan. Over medium heat, cook until garlic is lightly browned. Stir in the rosemary and pepper to taste; keep warm.
  3. Rub steaks with the remaining olive oil and season liberally with salt and pepper. Grill steaks to desired doneness. Transfer to a cutting board and let rest 5 minutes.
  4. Arrange arugula on a serving platter or plates. Slice steaks across the grain into thin slices and arrange on top of arugula. Pour warm dressing over top, which will begin to wilt the arugula. Drizzle with reduced balsamic vinegar. Serve immediately with lemon wedges.
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Tuscan Steak Salad recipe

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