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Grilled Steak

Rated : 
 by 8 people
Makes: 6 servings View Nutrition Facts

Ingredients

  • 2 boneless strip steaks, 1 1/4 to 1 1/2 inches thick
Marinade:
  • 1 cup  Italian parsley leaves
  • 2 cloves garlic
  • 2 tablespoons  olive oil
  • salt and freshly ground pepper
Vinaigrette:
  • 1/4 teaspoon  finely grated lemon zest
  • 2 tablespoons  fresh lemon juice
  • 1 tablespoon  white-wine vinegar
  • 1/2 teaspoon  Dijon mustard
  • Salt and black pepper to taste
  • 6 tablespoons  canola oil
Salad:
  • 12 cups  arugula
  • 1 cup  thinly shaved Grana Padano or Parmigiano-Reggiano cheese

Directions

Marinade:

1. Coarsely chop the parsley leaves and the garlic. Transfer to a small bowl, mix with the olive oil, and season with salt and pepper. Rub marinade over the steaks and refrigerate, covered, for at least 30 minutes.

Vinaigrette:

2. In a bowl, whisk together lemon zest, lemon juice, vinegar, mustard, and salt and pepper to taste. Add oil, whisking until dressing is emulsified.

3. Turn the grill to medium-high heat and brush the racks with olive oil. Scrape off any excess marinade from steaks, and grill about 6 inches over heat for 3 to 4 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand for 5 minutes. With a sharp knife at a 45-degree angle, cut steaks, across the grain, into 18 thin slices.

4. Toss arugula with dressing to coat. Divide among 6 plates. Top each with steak strips, sprinkle with cheese, and serve.

Grilled Steak
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