Spicy Red Pepper Grilled Steak with Lemon Arugula
Spicy Red Pepper Grilled Steak with Lemon Arugula
There’s a reason steakhouse cooking leans on compound butter—it melts into the meat, adds richness, and makes everything feel finished. This version does the same thing, just smarter.
Oolie’s Spicy Red Pepper Dip replaces compound butter entirely, delivering heat, depth, and acidity without the dairy or the extra prep. Instead of mixing butter with garlic, herbs, and seasoning, you simply spoon Oolie over the steak as it rests, letting it melt into every slice.
Paired with lemony arugula, it’s a clean, high-protein dinner that feels bold but not heavy—exactly where spring cooking should land.
TIME: 20–25 minutes
Serving size: 3-4 Servings
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Ingredients
1½ lb flank or sirloin steak
Kosher salt
1 tbsp olive oil
½–¾ cup Oolie Spicy Red Pepper Dip
3 cups arugula
Juice of ½ lemon
Instructions
Season: Pat steak dry and season generously with kosher salt. Let sit at room temperature 15–20 minutes.
Cook: Heat a grill pan or cast-iron skillet over medium-high. Add olive oil. Sear steak 4–6 minutes per side, depending on thickness, until deeply caramelized and cooked to desired doneness.
Rest with Oolie: Transfer steak to a cutting board. Immediately spoon Oolie Spicy Red Pepper Dip over the top, letting it melt and settle into the meat as it rests for 5–10 minutes.
Assemble: Toss arugula with lemon juice and a pinch of salt. Slice steak against the grain and serve with arugula.
Allergen declaration:
Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!
Inherent allergens: Egg, Coconut; Dairy-Free; Gluten-free.
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