• Skip to main content
  • Skip to primary sidebar

Recipes on Repeat

a curated, almost wholly unoriginal collection of favorites.

Grilled Steak & Arugula Salad

October 1, 2018 by Jennifer Leave a Comment

Yields4 Servings
 2 NY Strip steaks
 ½ cup good olive oil, plus extra for brushing the steaks
 ¼ cup freshly squeezed lemon juice (2 lemons)
 ½ tsp Dijon mustard
 8 oz baby arugula
 1 avocado, diced
 1 heirloom tomato, diced
 1 (4-ounce) chunk good Parmesan cheese
1

Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.

Brush steaks lightly with olive oil and sprinkle both sides liberally with salt and pepper. Set aside at room temperature for 15 minutes.

Meanwhile, whisk together 1/2 cup olive oil, lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Set aside.

2

When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side and then close the lid making sure the vents are open slightly. Cook 5 to 15 minutes more for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.

3

Toss the arugula, avocado & tomato in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a half a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

CategoryBeef/Pork/Lamb, Entrees
Adapted from Ina Garten

Ingredients

 2 NY Strip steaks
 ½ cup good olive oil, plus extra for brushing the steaks
 ¼ cup freshly squeezed lemon juice (2 lemons)
 ½ tsp Dijon mustard
 8 oz baby arugula
 1 avocado, diced
 1 heirloom tomato, diced
 1 (4-ounce) chunk good Parmesan cheese

Directions

1

Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.

Brush steaks lightly with olive oil and sprinkle both sides liberally with salt and pepper. Set aside at room temperature for 15 minutes.

Meanwhile, whisk together 1/2 cup olive oil, lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Set aside.

2

When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side and then close the lid making sure the vents are open slightly. Cook 5 to 15 minutes more for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.

3

Toss the arugula, avocado & tomato in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a half a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

Grilled Steak & Arugula Salad
IngredientsDirections

Reader Interactions

Leave a Reply Cancel reply

You must be logged in to post a comment.

Primary Sidebar

Archives

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2022 · Lifestyle Pro on Genesis Framework · WordPress · Log in