Oh my gosh--this meal is incredible! Thanks to my friend Kate, who writes this blog, for giving me the recipe. It might just be my new favorite salad. I literally licked the remainder of the dressing from my bowl. The citrus of the lemons mixed with grated Parmesan, over a big bite of seasoned steak and arugula...yumm! It was quick and perfect for a hot summer day. Ingredients: 1 teaspoon fresh thyme (chopped) 1/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper (divided) 4 (4 oz) flat iron steaks 2 lemons (halved) 1 tablespoon fresh chives (chopped) 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon Dijon mustard 1/8 teaspoon kosher salt 4 cups loosely packed baby arugula 1/4 cup fresh Parmigiano-Reggiano cheese (shaved) Directions: Preheat your indoor or outdoor grill.
Rub thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper over both sides of the steaks. Put them on the grill for about four minutes per side (longer if you prefer them more well-done). Add the lemon halves to the grill and let them cook for three minutes.
Cut the steaks into thin slices. Set aside.
Combine remaining 1/4 teaspoon pepper, chives, oil, lemon juice, mustard and 1/8 teaspoon kosher salt and whisk together.
Drizzle over arugula and toss. Arrange one steak, one cup of arugula and one lemon half over each plate. Top each salad with cheese.
Living in small town Oklahoma, I am married to the sweetest man you will ever meet. We have five young children, so I would now consider myself a professional juggler. I'm a wannabe crafter, cook, baker, and gardener. Some might call me crunchy. I'm okay with it.