Grilled Steak with Baby Arugula and Parmesan Salad

Grilled Steak with Baby Arugula and Parmesan SaladRecipe
Photo: John Autry; Styling: Cindy Barr
Flat-iron steaks come from the top blade portion of the chuck or shoulder section.

Yield:

4 servings
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 255
Fat 16.2 g
Satfat 6 g
Monofat 7.5 g
Polyfat 0.9 g
Protein 24.4 g
Carbohydrate 2 g
Fiber 0.5 g
Cholesterol 75 mg
Iron 2.9 mg
Sodium 376 mg
Calcium 124 mg

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

Preparation

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.