When Tate’s family was living in Chicago, they became obsessed with eating the grilled calamari from Saranellos in the northern suburbs. The dish was perfectly created to feel light yet flavorful and filling. We were recently on a weekly grocery trip and discovered calamari steaks at the fish stand. Calamari can be a little tricky to cook. The secret to success on this dish is cooking the steaks at very high heat for only 2 minutes per side. We have paired the steaks with arugula and a lemon caper sauce. This is a great weekday lunch or dinner or can be paired with some hearty side dishes for a weekend with friends.
Grilled Calamari Steaks with Lemon Caper Sauce
Makes: 4 lunch servings
Prep Time: 15 minutes Total Time: 25 minutes
- 4 calamari steaks
- 1 tbs olive oil
- 2 tbs butter
- 1 tbs flour
- 1 lemon, juiced
- 1 cup chicken stock
- 1 container capers (approx 2.25 oz), drained
- 1 bag (approx 6 cups) arugula
- 1/2 red onion, sliced thinly
- salt and pepper to taste
- Pat the calamari steaks dry with a paper towel. Season them with olive oil, salt and pepper. Over a high heated grill (at least 500 degrees), grill the steaks for 2 minutes per side and set aside.
- Make the lemon caper sauce. In a pan over medium heat, melt the butter. Whisk in the flour until you get a thick paste. Keep whisking and add the lemon juice and chicken stock. The sauce should thicken. When it is as your desired texture, add the capers and turn the heat off and set aside.
- Assemble the dish by placing the arugula on the bottom of your serving dishes. Top with the red onion and the calamari steaks. Drizzle over a few spoonfuls of the lemon caper sauce.