Grilled Steak
A rich marinade flavors the grilled steak for this dinner recipe. The meat is served over healthy arugula to make a complete meal.
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Ingredients
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2 boneless strip steaks, 1 1/4 to 1 1/2 inches thick
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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
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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
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Salad
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12 cups arugula
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1 cup thinly shaved Grana Padano or Parmigiano-Reggiano cheese
Directions
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.
2
In a bowl, whisk together lemon zest, lemon juice, vinegar, mustard, and salt and pepper to taste. Add oil, whisking until dressing is emulsified.
3
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.
4
Toss arugula with dressing to coat. Divide among 6 plates. Top each with steak strips, sprinkle with cheese, and serve.
Nutrition Facts
Calories 419, Total Fat 28 g, Saturated Fat 6 g, Carbohydrate 4 g, Fiber 1 g, Protein 38 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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