Healthy, Easy Barbecue Recipes

Grilled Steak

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