A rich marinade flavors the grilled steak for this dinner recipe. The meat is served over healthy arugula to make a complete meal.
Recipe from Fitness
2 boneless strip steaks, 1 1/4 to 1 1/2 inches thick
1 cup Italian parsley leaves
2 cloves garlic
2 tablespoons olive oil
salt and freshly ground pepper
1/4 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
1/2 teaspoon Dijon mustard
Salt and black pepper to taste
6 tablespoons canola oil
12 cups arugula
1 cup thinly shaved Grana Padano or Parmigiano-Reggiano cheese
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.
Toss arugula with dressing to coat. Divide among 6 plates. Top each with steak strips, sprinkle with cheese, and serve.
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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