Grilled Steak with Parmesan, Lemon and Arugula
1 flank steak (or 1-2 tri-tip steaks)
Fresh Parmesan cheese
Zest and juice of one lemon
Walnut or olive oil
Salt and freshly ground black pepper, to taste
1 small bag of arugula or spinach
Season steak on both sides with salt and pepper. Grill to your desired doneness, then set aside to rest.
Meanwhile, zest the lemon into a small bowl; set aside for garnish.
Place arugula or spinach in a large bowl and lightly dress with oil and lemon juice (about half the lemon). Season with salt and pepper and arrange on a platter.
Slice steak thinly and place on top of greens. Optional: give it a good squeeze of lemon juice.
Using a vegetable peeler, shave slices of Parmesan cheese on top of steak.
Sprinkle lemon zest on top and serve.
This is an easy whip-up-in-a-flash dish that combines both your main dish and salad. Our favorite steak to use is one that can be thinly sliced, such as tri-tip or flank. It's excellent served hot or cold on top of fresh spinach or arugula.
4 servings (more or less, depending on steak size)
Friday, April 13, 2012 - 3:25pm