Grilled Steak with Baby Arugula and Parmesan Salad

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 255
  • Fat: 16.2g
  • Saturated fat: 6g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 24.4g
  • Carbohydrate: 2g
  • Fiber: 0.5g
  • Cholesterol: 75mg
  • Iron: 2.9mg
  • Sodium: 376mg
  • Calcium: 124mg

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. 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. 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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