Giada De Laurentiis' Steak Salad Features Bright Flavors And Peppery Greens

Combining steak and salad screams delicious and Giada De Laurentiis' version of this meal pairs just the right peppery greens with a perfectly pan-fried ribeye. De Laurentiis is a big fan of arugula and has openly professed her love for its peppery and spicy flavor profile. So, it should come as no surprise that the professional chef features this green with a perfectly seared steak for her Ribeye Steak Salad With Balsamic Vinaigrette recipe.

The Giadzy blogger writes, "I love a great ribeye steak, and I love it most when paired with lighter, brighter ingredients to help balance out how rich and savory the meat is. Whether it's with lemon, herbs, or with the salad situation in this recipe, I think it's a great way to highlight the flavors of steak." In addition to the arugula, De Laurentiis adds some sweet roasted peppers that provide a nice contrast to the greens, some savory Parmigiano Reggiano, and a balsamic vinaigrette that brings it all together. But what is it about arugula and steak that makes the two such a powerhouse for the tastebuds?

Try other peppery greens

Arugula is a staple for both French and Italian dishes so it is easy to understand De Laurentiis' penchant for this leafy green, but it is its delicate yet peppery nature that makes it a natural go-to for steak.The flavor contrast keeps the Yin and Yang of this pair in check so the palate is not overwhelmed by either ingredient. But if arugula is too bitter for your tongue to handle, don't despair, there are other peppery greens that can meet your demand.

You could try some mustard greens watercress, or even radish sprouts. Mustard greens are considered the least harsh of peppery greens; however, they also carry a bigger kick that can make your mouth do the cha-cha. For this reason, you may want to turn to the often-overlooked watercress. It, too, can offer those peppery tones that you need with this steak salad, but make certain your watercress has not hit its expiration date or it may be too bitter to eat. Radish sprouts are also a good alternative, having a similar taste as watercress.