Tuscan-Style New York Strip with Arugula-Artichoke Salad

Photo: John Autry; Styling: Mindi Shapiro Levine
Based on the classic bistecca Fiorentina--grilled porterhouse--this dish uses sirloin strip steaks, which are leaner (and, because they're boneless, a little easier to grill) than porterhouse. Lemon juice is a traditional accent in the dish, meant to cut the richness of the meat. Use a mandoline to slice the artichokes thinly and evenly.

Yield:

6 servings

Recipe from

Recipe Time

Hands-on: 33 Minutes
Total: 4 Hours, 53 Minutes

Nutritional Information

Calories 390
Fat 13.3 g
Satfat 3.9 g
Monofat 7 g
Polyfat 1.2 g
Protein 36.8 g
Carbohydrate 35.8 g
Fiber 10.6 g
Cholesterol 71 mg
Iron 5.1 mg
Sodium 664 mg
Calcium 238 mg

Ingredients

4 tablespoons extra-virgin olive oil, divided
10 garlic cloves, crushed
10 thyme sprigs
6 (2-inch) strips lemon rind
2 (12-ounce) New York strip steaks, trimmed
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
6 medium red potatoes
1 bay leaf
2 cups water
1/2 cup fresh lemon juice, divided
3 medium artichokes (about 1 3/4 pounds)
5 cups baby arugula (about 5 ounces)
1 cup thinly vertically sliced red onion
3 lemons, quartered
Cooking spray
2 teaspoons fresh thyme leaves
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese

Preparation

1. Combine 1 tablespoon oil, garlic, thyme sprigs, and lemon rind in a large zip-top plastic bag. Add the steaks to bag; seal and marinate in refrigerator for 3 1/2 hours, turning occasionally. Remove bag from refrigerator, and let stand for 30 minutes. Remove the steaks from marinade, and discard marinade. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

2. Place potatoes and bay leaf in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer for 15 minutes or until crisp-tender. Drain; discard bay leaf. Cool completely; cut into 24 (1/3-inch-thick) slices.

3. Preheat the grill to medium-high heat.

4. Combine 2 cups water and 1/4 cup juice in a large bowl. Trim about 2 inches from top of each artichoke. Cut each in half vertically. Remove fuzzy thistle from bottom with a spoon. Trim any remaining leaves and dark green layer from base. Place artichoke halves in lemon water. Combine 2 tablespoons oil, 2 tablespoons juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir with a whisk. Thinly vertically slice artichokes. Add sliced artichokes, arugula, and thinly vertically sliced onion to bowl; toss gently to combine.

5. Place steak, potato slices, and lemons on grill rack coated with cooking spray. Grill steak 4 minutes on each side or until desired degree of doneness. Grill potatoes for 3 minutes on each side or until tender. Grill lemons for 2 minutes on each cut side. Let the steak stand for 5 minutes. Cut steak diagonally across grain into thin slices.

6. Place 4 potato slices on each of 6 plates. Sprinkle evenly with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and thyme leaves. Place 1 cup arugula mixture on each plate, and top each serving with 4 teaspoons cheese. Arrange 3 ounces steak on each serving, and drizzle evenly with remaining 1 tablespoon olive oil and remaining 2 tablespoons lemon juice. Serve with grilled lemon.

Wine Match: Brazin Lodi Old Vine Zinfandel ($16) a big, juicy wine loaded with vanilla, dark fruit, spice, and acidity to balance the lemony tang of the Tuscan-Style New York Strip. --Julianna Grimes

Note:

Robin Bashinsky,

July 2011