Grilled Steak with Baby Arugula and Parmesan Salad

14 Reviews
ADD YOUR REVIEW
Photo: John Autry; Styling: Cindy Barr
Total Time
20 Mins
Yield
4 servings
By Caroline Wright
June 2010
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 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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Ratings & Reviews

Emily2281's Review

lolacola
September 03, 2014
The only change I made was I used flank steak. The grocery store did not have flat iron. The dressing was a really good and the grilled lemon juice on the meat was a nice added flavor. I think lemon thyme in lieu of regular thyme would do the same thing.

ksmith6103's Review

ksmith6103
July 13, 2014
Simple and delicious! I'm making it again next week!

Deberry's Review

rachrevisky
May 30, 2014
N/A

TheAspiringChef's Review

Laurie18
March 07, 2014
This was such an easy dish to make and so delicious! I think the grilled lemon is more for presentation because the dressing itself was perfectly lemony. I would try a different cut of meat next time since mine had large tendons in it. This is my first time using a flat-iron (I bought boneless chuck which google told me is the same) so not sure if that's typical or not.

rachrevisky's Review

JustPeachy
February 24, 2013
N/A

BethieC's Review

MsScheherazade
August 22, 2012
N/A

bradya's Review

Emily2281
April 03, 2012
N/A

lolacola's Review

lizlee
August 18, 2011
N/A

lizlee's Review

skspillman
May 12, 2011
This salad is good, but what makes it is the dressing! We have this salad at least once a week without the steak and grilled lemons. A little arugula, dressing, and shaved parmesan, and it's a perfect, go-to, quick fix for dinner. It was a hit at our last dinner party, too.

Laurie18's Review

NCKristen
August 08, 2010
Loved this and would make again. I made the lemons but didn't use them.
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