Grilled Steak
Recipe from Fitness

A rich marinade flavors the grilled steak for this dinner recipe. The meat is served over healthy arugula to make a complete meal.



by 10  people


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Ingredients
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    2   
    boneless strip steaks, 1 1/4 to 1 1/2 inches thick
Marinade:
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    1   cup 
    Italian parsley leaves
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    2   
    cloves garlic
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    2   tablespoons 
    olive oil
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    salt and freshly ground pepper
Vinaigrette:
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    1/4  teaspoon 
    finely grated lemon zest
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    2   tablespoons 
    fresh lemon juice
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    1   tablespoon 
    white-wine vinegar
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    1/2  teaspoon 
    Dijon mustard
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    Salt and black pepper to taste
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    6   tablespoons 
    canola oil
Salad:
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    12   cups 
    arugula
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    1   cup 
    thinly shaved Grana Padano or Parmigiano-Reggiano cheese

Directions
Marinade:

1.
Coarsely chop the parsley leaves and the garlic. Transfer to a small bowl, mix with the olive oil, and season with salt and pepper. Rub marinade over the steaks and refrigerate, covered, for at least 30 minutes.
Vinaigrette:

1.
In a bowl, whisk together lemon zest, lemon juice, vinegar, mustard, and salt and pepper to taste. Add oil, whisking until dressing is emulsified.
2.
Turn the grill to medium-high heat and brush the racks with olive oil. Scrape off any excess marinade from steaks, and grill about 6 inches over heat for 3 to 4 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand for 5 minutes. With a sharp knife at a 45-degree angle, cut steaks, across the grain, into 18 thin slices.
3.
Toss arugula with dressing to coat. Divide among 6 plates. Top each with steak strips, sprinkle with cheese, and serve.
Nutrition information
Per Serving: cal. (kcal) 419, Fat, total (g) 28, sat. fat (g) 6, carb. (g) 4, fiber (g) 1, pro. (g) 38, Percent Daily Values are based on a 2,000 calorie diet
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