I told Adam, while we were busy stuffing our faces, that this will be a meal we make on repeat all summer long…and it’s true. I love recipes that are so simple yet so satisfying because they really showcase the quality of the ingredients and the cooking process you choose.
We have been really trying to buy all our produce at our local farmers markets twice a week (and the CSA we joined gets going in a few weeks! Finally!) and I plucked some of this arugula from there last week. It was begging to be turned into a steak salad. Begging, I tell you.
This recipe is part of a summer long wood fired series I’m doing for a new client of ours, Fontana Forni. For as long as I have known my husband, he has been absolutely obsessed with wood fired pizza ovens. We own nearly a dozen wood fired cookbooks and have always loved grilling on our charcoal grill all summer. But this! I’m happy to report my husband’s dream (and mine, if I’m being honest) has finally come true in that we now own a wood fire pizza oven of our very own and it’s sitting in our backyard. <— insert all the prayer hand emojis.
Ain’t she a beauty? This is the Fontana Mangiofuoco Wood Oven and we are in love. We are aiming to use it twice a week and we’re off to a pretty good start with these grilled steaks I’d say.
Grilled steaks really are my idea of the perfect food. There’s just something so primal about them. We buy our steaks from a local ranch out here and they are just so good — grassfed, of course. In the past, we have always always always done Adam’s “famous” steak sauce with all of our steaks but this time, we placed the still sizzling wood fired steaks on top of a big bed of arugula with nothing but some great quality olive oil and a handful of freshly shaven Parmesan cheese. HEAVEN.
I urge you to try this next time you’re craving a grilled steak. This is absolutely perfect for a casual night at home (so easy – maybe took half an hour with basically zero prep time) but it would also be absolutely lovely for a summer dinner party outside.
Stay tuned for what we grill up next in our new wood fired oven! I’ll be grilling pizzas this weekend for Grayson’s backyard birthday party (fingers crossed the weather holds up for us) and we can’t wait to chronicle our culinary journey with our new oven.
- 2 whole rib eye steaks about 1lb each, bone in, preferably grassfed
- 6 cups arugula
- 1/3 cup freshly shaved Parmesan
- 1/4 cup extra virgin olive oil
- flaky sea salt
- freshly ground black pepper
- 1/2 whole lemon squeezed
An hour before grilling, take your steaks out of the fridge and sprinkle generously with salt and pepper. Leave on the counter while you light your fire/heat your grill.
Place the arugula on a large platter and drizzle with 2 tbsp of the olive oil and some lemon juice.
If using a wood fired oven, grill steaks for 3 minutes per side using a grill attachment. Do not place the steaks directly over the flame, but just a little off to the side. You do want your oven to be quite hot - about 500 degrees.
Place steaks immediately on top of your prepared arugula and drizzle steaks with remaining olive oil. Scatter Parmesan on top of each steak and finish with an extra sprinkle of sea salt and pepper. Let steaks rest like this for 10 minutes before serving.
You may also prepare this dish on a charcoal barbecue. You will want to increase the cooking time if you choose that route --- about six minutes per side for medium doneness.