Marinated Grilled Steak with Arugula Salad

Marinated Grilled Steak Video – scroll down for recipe

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My friend Justin from the Under20Workout shares his easy steak marinade for a grilled ribeye accompanied by a simple arugula salad. If you want another side dish to go with this, try my grilled corn salad, wedge salad, quinoa salad, or steak fries.

Easy Marinated Grilled Steak Recipe

grilled ribeye steak


Marinated Ribeye Steak with Arugula Salad

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5 from 2 reviews

  • Author: Hilah Johnson
  • Cook Time: 20 mins
  • Total Time: 20 minutes
  • Yield: 4 1x


  • 2 ribeye steaks, about 1/2 pound each
  • 4 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups baby arugula (about 5 ounces)
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar or apple cider vinegar
  • 1 teaspoon honey
  • salt and pepper


  1. Start your grill.
  2. Drizzle soy sauce and Worcestershire over the steaks on both sides then sprinkle both sides with the salt and pepper. Let marinate at least 10 minutes while the grill gets ready, or refrigerate for a couple hours.
  3. Once the grill is ready (hot, around 400ºF) put the steaks on. Cook about 4 minutes on each side depending on doneness you prefer. For cute hashmarks, cook for about 2 minutes, then rotate 1/4 turn and cook another 2 minutes. Flip and repeat. This will give you rare to medium-rare.
  4. Remove to a clean plate.
  5. While steaks rest, make your salad. Put oil, vinegar, honey, salt and pepper in a large bowl and mix briefly. Add arugula and toss well to coat.
  6. Serve steaks with arugula salad on top or on the side.

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  1. Roger on July 29, 2016 at 3:45 am

    Yum alert, and idea on how much is the cooking time?

    • Hilah on July 29, 2016 at 10:34 am

      Hey Roger!
      We grilled the steaks about 4 minutes on each side for medium-rare.

  2. Diana on July 29, 2016 at 1:26 pm

    I probably won’t try this until next week, but that has to be the best picture of a steak I ever saw. I’ll try it next week. I doubt I’ll get it right.

    • Hilah on July 29, 2016 at 2:07 pm

      Don’t think like that, Diana! It’s easy! 🙂

  3. FoodJunkie on July 30, 2016 at 8:05 am

    This sounds like a tasty recipe that I will be trying soon. I love your videos and hate to criticize anything but I can’t leave junk science stand unchallenged. With all due respect to your guest there is no published evidence to support the claim that pink salt is beneficial. All salts are mostly sodium chloride. Pink salt does have some trace minerals which means very little. People are generally not deficient in these in these minerals and if you are eating enough pink salt to get a useful amount you are eating WAY too much salt. The subject is not well studied and this could change as we learn more but right now the pink salt myth is just junk science and supplement store hokum. -Kim

    • Hilah on July 30, 2016 at 10:11 am

      Thanks, Kim.
      You know I can’t stand bunk science, either. And in hindsight I wish I’d edited that bit out. Hope you try the recipe, anyway!

      • FoodJunkie on August 1, 2016 at 2:39 pm

        No worries Hilah, I will definitely be making that recipe and coming back for more.

  4. David on July 29, 2017 at 10:05 am

    Looks delicious. I’m going to give it a shot but have a terrible track record with anything on a grill. ?

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