Grilled Steak Topped with Arugula & Parmesan
2
Points®
Temps total: 20 min • Préparation: 10 min • Cuisson: 10 min • Portions: 4 • Difficulté: Facile
Smoky grilled flank steak, peppery arugula, nutty Parmesan, tart lemon... You don’t need many ingredients when you’re working with assertive flavours like these. You don’t need a ton of time, either—just 20 minutes to assemble this elegant Tuscan-style salad platter. Enjoy it as a simple weeknight supper or as a gorgeous addition to your next dinner party menu.
Ingrédients
Cooking spray
5 spray(s)
Table salt
¾ tsp(s), divided
Black pepper
¾ tsp(s), divided
Uncooked lean and trimmed beef flank steak
1 pound(s)
Arugula
4 cup(s)
Extra virgin olive oil
1 tbsp(s)
Fresh lemon juice
1 tbsp(s)
Parmesan cheese
1 oz, shaved
Instructions
1
Coat a grill rack or grill pan with cooking spray. Preheat to medium-high.
2
Sprinkle 1⁄2 tsp each of the salt and black pepper over both sides of the steak. Grill the steak to desired doneness, 5 minutes on each side for medium to medium-rare. Transfer to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain and arrange on a serving platter.
3
Meanwhile, in a medium bowl, toss the arugula, oil, lemon juice, and remaining 1⁄4 tsp each salt and black pepper. Scatter the salad over the steak and sprinkle with the cheese.
4
Serving size: 3 oz cooked steak and about 1 cup salad
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