This delicious Giada Seared Rib-eye Steak with Arugula and Roasted Pepper Salad features juicy rib-eye steak, peppery arugula, sweet roasted peppers, savory Parmesan, and rich balsamic dressing. This quick steak salad recipe is great for dinner and takes about 35 minutes from start to finish, serving up to 4 people.

Giada Seared Rib-eye Steak With Arugula-roasted Pepper Salad Ingredients

• 7 tbsp of extra-virgin olive oil
• 2 rib-eye steaks (about 1 pound each and 1 inch thick)
• 1½ tsp of kosher salt, plus more to taste
• 1½ tsp of freshly ground black pepper, plus more to taste
• 3 cups of fresh arugula, washed and dried
• 1½ cups of sliced roasted red bell peppers rinsed and patted dry
• 2 tbsp of balsamic vinegar
• 1 small block of Parmesan cheese (about 8 ounces)

How To Make Giada Seared Rib-eye Steak With Arugula-roasted Pepper Salad

1. Rub 2 tbsp of olive oil evenly over both sides of the steaks. Sprinkle each steak with 1 tsp of salt and 1 tsp of pepper, making sure to coat them well.
2. Heat 1 tbsp of olive oil in a large sauté pan over medium-high heat. Once the oil is hot, add the steaks and sear for about 5 minutes on each side for medium-rare. Avoid moving or piercing the steaks to get a good crust.
3. Remove the steaks from the pan using tongs and place them on a large plate. Let them rest for 10 minutes to retain their juices and allow the flavors to settle.
4. Spread the fresh arugula evenly on a large platter to form a base. Tear the roasted red bell peppers into bite-sized pieces and scatter them over the arugula.
5. In a small bowl, whisk together the remaining 4 tbsp of olive oil, the balsamic vinegar, ½ tsp of salt, ½ tsp of pepper, and any juices that have collected from the resting steaks. Adjust the seasoning if needed.
6. Once the steaks have rested, slice them diagonally against the grain into 1½-inch thick slices. Arrange the steak slices over the arugula and roasted peppers on the platter.
7. Drizzle the dressing generously over the steak and salad. Use a vegetable peeler to shave thin slices of Parmesan cheese over the top, and serve the dish immediately.

Recipe Tips

• Use a cast-iron skillet for the perfect sear: It retains heat better than other pans and gives your steak that restaurant-quality crust without the need for high flames or extra tools.
• Let the steak come to room temperature before cooking: This helps the steak cook evenly and avoid a cold center. Aim for at least 30 minutes of resting time out of the fridge.
• Cut against the grain for tender slices: This small step ensures each bite is melt-in-your-mouth tender. The grain refers to the lines running through the meat, so slice across those lines.
• Make it a complete meal with roasted potatoes: Toss small potatoes in olive oil, salt, and pepper, and roast them alongside the steak. It’s an easy way to bulk up your meal without extra effort.
• Freshly shave Parmesan cheese right before serving: Pre-shaved cheese dries out and loses flavor. For the best taste, use a vegetable peeler or cheese slicer just before you serve.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Beef Tenderloin With Red Wine-Rosemary Butter
• Giada De Laurentiis Beef Bourguignon
• Giada De Laurentiis Beef Stroganoff