Wednesday, June 4, 2014

Grilled Steak with Arugula, Parsley-Parmesan Salad


grilled steak with arugula parsley parmesan salad. lunch. dinner. recipe. grilling. heatheromade.
From time-to-time I cook steak for Chris. It’s true. I do. I found 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
Make it!
  1. Rub steak with 2 Tbsp. oil; season generously with salt & pepper.
  2. Let sit at room temperature 30 minutes.
  3. 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.
  4. 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.
  5. Let rest 5 minutes before slicing against the grain.
  6. 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.
  7. Serve steak topped with the salad.
grilled steak with arugula parsley parmesan salad. lunch. dinner. recipe. grilling. heatheromade.

grilled steak with arugula parsley parmesan salad. lunch. dinner. recipe. grilling. heatheromade.

grilled steak with arugula parsley parmesan salad. lunch. dinner. recipe. grilling. heatheromade.

grilled steak with arugula parsley parmesan salad. lunch. dinner. recipe. grilling. heatheromade.

grilled steak with arugula parsley parmesan salad. lunch. dinner. recipe. grilling. heatheromade.

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