Healthy, Easy Barbecue Recipes

Grilled Steak

Grilled Steak Over Arugula with Lemon Vinaigrette

Chef Laura Pensiero, RD, owns Gigi Trattoria and Gigi Market in New York's Hudson Valley. This dish gives steak a lemony twist.

Start to finish: 30 minutes
(plus 30 minutes of marinating)
Makes: 6 servings

2 boneless strip steaks, 1 1/4 to 1 1/2 inches thick (about 2 pounds)

Marinade
1 cup Italian parsley leaves
2 garlic cloves
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 (about 1 pound)
1 cup thinly shaved Grana Padano or Parmigiano-Reggiano cheese
(use a kitchen peeler for thin slices)

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.

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

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.

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

Nutrition facts per serving: 419 calories, 38g protein, 4g carbohydrate, 28g fat (6g saturated), 1g fiber