Grilled Steak with Baby Arugula and Parmesan Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Flat-iron steaks come from the top blade portion of the chuck or shoulder section. Ingredients:
1 teaspoon chopped fresh thyme |
1/4 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper, divided |
4 (4-ounce) flat-iron steaks |
2 lemons, halved |
1 tablespoon chopped fresh chives |
1 tablespoon extra-virgin olive oil |
1 tablespoon fresh lemon juice |
1/2 teaspoon dijon mustard |
1/8 teaspoon kosher salt |
4 cups loosely packed baby arugula |
1/4 cup (1 ounce) shaved fresh parmigiano-reggiano cheese |
Directions:
1. Heat a grill pan over medium-high heat. Rub thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Add lemon halves, cut sides down, to pan; cook 3 minutes. Cut steaks across the grain into thin slices.
2. Combine remaining 1/4 teaspoon pepper, chives, and next 4 ingredients (through 1/8 teaspoon salt), stirring with a whisk. Drizzle over arugula; toss to coat. Arrange 1 steak, 1 cup arugula, and 1 lemon half on each of 4 plates; top each salad with 1 tablespoon cheese.
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