You are here

Grilled Steak

Grilled Steak

Nutrition Facts
  • cal. (kcal) 419
Grilled Steak
  • Makes: 6 servings
  • Carb Grams Per Serving: 4


  • 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


  1. Marinade: 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 with foil, for at least 30 minutes.
  2. Vinaigrette: 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.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 419 cal., 28 g total fat (6 g sat. fat), 4 g carb. (1 g fiber), 38 g pro.