Friday, June 4, 2010

Grilled Steak with Baby Arugula & Parmesan Salad

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.


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)


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.

1 comment:

  1. Yay! I'm glad you liked it! It is the perfect summer salad, huh?!