this recipe in Bon Appetit magazine & thought that it was a good marriage between the steak Chris likes to eat & the greens I’d like him to eat. I also think it’s a lighter option for steak eaters than a heavy creamed spinach side dish for steak - while yes it has greens it also has a ton of cream amongst other heavy ingredients. I amped up the original salad in this recipe with some arugula. This salad is also great on top of chicken (how I ate it).
PS: We also had these potatoes, because if you have steak & you really should have potatoes!
PPS: Happy birthday to my beautiful friend Ashley!!! I love you :)
Ingredients (recipe adapted from Bon Appetit Magazine’s Grilled Steak with Parsley-Parmesan Salad)
- 1 pound of your favorite steak (bonus points for the grass-fed organic kind)
- 3 tablespoons olive oil, divided, plus more for drizzling
- Kosher salt & freshly ground black pepper
- 2 cups fresh flat-leaf parsley leaves
- 2 cups baby arugula
- 2 oz. Parmesan, shaved
- 1 tablespoon fresh lemon juice
- Rub steak with 2 Tbsp. oil; season generously with salt & pepper.
- Let sit at room temperature 30 minutes.
- Prepare a grill or grill pan for medium-high heat; oil grill grate if using a grill - I don’t need to use excess oil for my grill pan the oil on the meat is enough.
- Grill steak to desired doneness. I like to sear it on each side for about 3-4 minutes each & then I put it under the broiler for another 5-7 minutes for medium-rare, how Chris likes it - but if you like it more well done, keep it in there longer. If you noticed in my pictures I used three small cuts of meat - I didn’t end up transferring the smaller cuts to the broiler because they were already cooked how I wanted them, so pay attention if you have different sized cuts - they will cook faster if they’re smaller.
- Let rest 5 minutes before slicing against the grain.
- In the meantime, toss arugula, parsley, Parmesan, lemon juice, & remaining 1 Tbsp. oil in a medium bowl; season with salt, pepper, & more lemon juice, if desired.
- Serve steak topped with the salad.