Steak with Squash and Arugula

A squash, tomato, and sweet pepper mixture combine with the peppery-flavored arugula to make a great side dish when served with grilled rib eye steaks.

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  • Makes: 4 servings
  • Prep: 30 mins
  • Grill: 8 mins

Steak with Squash and Arugula

Directions

  1. In a bowl combine vinegar, garlic, and the 1/2 teaspoon salt. Cover; let stand at room temperature 20 minutes. Whisk in olive oil. Add yellow and baby pattypan squashes, tomatoes, and sweet pepper. Toss gently. Set aside. Season steaks with additional salt and pepper.
  2. Add arugula and parsley to tomato mixture; toss gently to combine; serve with grilled steaks. Makes 4 servings.

For a charcoal grill:

  1. Grill steaks on rack of uncovered grill directly over medium coals to desired doneness, turning once halfway through. Allow 8 to 12 minutes for medium-rare (145 degrees F), 10 to 15 minutes for medium (160 degrees F).

For A Gas Grill:

  1. For a gas grill: Preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.

From the Test Kitchen

Test Kitchen Tip:

Arugula, a salad green, adds a peppery note to this dish.

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Nutrition Facts (Steak with Squash and Arugula)

  • Per serving:
  • 602 kcal ,
  • 36 g fat
  • (10 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 19 g monounsaturated fat ),
  • 165 mg chol. ,
  • 470 mg sodium ,
  • 6 g carb. ,
  • 2 g fiber ,
  • 1 g sugar ,
  • 59 g pro.
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