Grilled Steak With Arugula And Shaved Parmesan Food

ARUGULA SALAD WITH STEAK, SHAVED PARMESAN AND LEMON VINAIGRETTE

Steps:

• Arrange arugula on a serving platter. Top with steak slices, red onion and bell pepper.
• Combine lemon juice, olive oil, honey mustard, and lemon zest. Season, to taste, with salt and black pepper. Toss with salad greens. Top with shaved Parmesan just before serving.

GRILLED STEAK WITH ARUGULA AND SHAVED PARMESAN

Steps:

• Blend garlic, 2 teaspoons oil and black pepper in small food processor (or mash on plate with back of fork) to form paste. Pat steaks dry with paper towels. Rub garlic paste over both sides of steaks. Let stand at room temperature 30 minutes or refrigerate up to 8 hours. Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 9 minutes per side for medium-rare. Transfer steaks to cutting board. Let stand 5 minutes. Cut steaks on slight angle into 1/4-inch-thick slices.
• Arrange arugula on platter. Top with steak slices. Pour any accumulated juices over steaks; sprinkle with salt. Drizzle 1 tablespoon oil over steaks. Using vegetable peeler, shave Parmesan into strips over steaks. Serve with lemon wedges.

ARUGULA SALAD WITH SHAVED PARMESAN, LEMON & OLIVE OIL

Steps:

• In a large salad bowl, combine the lemon juice, extra virgin olive oil, salt, and pepper. Place the arugula in the bowl and toss with the dressing.
• Run a vegetable peeler along one of the flat sides of the Parmigiano Reggiano to create about ½ cup cheese shavings (you can also use the slicing blade of a box grater or a cheese planer). Toss the cheese shavings with the salad and serve immediately.

GRILLED FILET STEAK AND ARUGULA

Steps:

• Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
• Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.
• Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.
• When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.
• Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

STEAK SALAD WITH ARUGULA AND PARMESAN CHEESE RECIPE

Steps:

• In a bowl, toss the arugula with 2 tablespoons of olive oil. Sprinkle generously with salt and pepper and toss again. Mix in the Parmesan Cheese. Divide among four plates.
• For charcoal grills, fill a grill chimney with charcoal and light it. When the coals are hot (they should be covered with a layer of fine gray ash) empty the coals into the grill and push them to one side of the grill to make higher heat and lower heat cooking zones. Set the grate in place and cover the grill. Preheat the grate for 5 minutes.
• For gas grills, heat one burner to high and one to low. Fold a small piece of paper towel to make a 2-inch square, and pour a few tablespoons of oil into a shallow bowl. With tongs, dip the square into the oil, and brush the grates.
• Brush the steaks with olive oil and sprinkle them on both sides with salt and pepper. Place them on the hot side of the grill and cook for 3 to 4 minutes until browned and slightly charred on one side.
• Turn the steaks over and continue to grill 3 minutes longer, or until well browned. If the steaks aren't quite cooked to desired doneness at this point, move them to the cooler side of the grill to finish cooking. Cook to an internal temperature of 135 degrees F for medium-rare, 140 degrees F for medium, or 150 degrees F for well done.
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
• Slice the steaks and divide the slices between the plates, placing them on top of the arugula. Drizzle with olive oil and squeeze lemon juice over the top. Sprinkle with more salt and pepper, if desired.

FLANK STEAK WITH ARUGULA AND SHAVED PARMESAN {21 DAY FIX}

Steps:

• Whisk together the vinegar and oil. Add the garlic to the mixture. Place the steak in a shallow dish and pour the marinade over the top. Let it sit at room temp for 10 minutes.
• Heat grill. Remove the steak from the marinade and season with salt and pepper to taste. Grill the steak about 2-4 minutes each side for medium-rare, depending on the thickness of the steak. Remove to a cutting board and slice against the grain.
• Divide arugula on two plates and add tomatoes and onions. Top each salad with 4 oz of steak and shaved Parmesan.
• Add 21 Day Fix Approved Balsamic dressing, or just splash on a bit of vinegar and oil.

ARUGULA WITH STEAK, LEMON AND PARMESAN

Steps:

• To make the dressing, combine the olive oil, lemon juice, balsamic vinegar, salt and pepper. Set aside.
• Prepare a grill for medium-high heat.
• Grill the beef to medium rare, 7-10 minutes total, and let cool 10 minutes.
• Slice thin.
• Toss the arugula with the dressing and add beef and shaved Parmesan.

GRILLED FLANK STEAK WITH ARUGULA AND PARMESAN

Steps:

• Whisk olive oil, soy, brown sugar, lemon juice and garlic. Place flank steak in large ziplock bag and add marinade to bag. Allow to marinate at room temperature for 2 hours or in the fridge for up to 6 hours.
• Light grill to high. Reserve 1/4 cup of marinade. Cook steak 3 minutes on each side. Flip. Then cook 2 minutes on each side. Steak is cooked to medium rare when thickest part of steak reaches 130°F
• Remove from grill and allow steak to rest for 10 minutes. Slice steak against grain. Top with arugula and parmesan cheese shavings. Serve with lemon slices.
• While steak is resting, heat reserved marinade to boiling. Drizzle over steak before serving.

STEAK WITH PARMESAN BUTTER, BALSAMIC GLAZE, AND ARUGULA

Steps:

• Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.

STEAK WITH LEMON-PARMESAN ARUGULA SALAD

Steps:

• Season steak well with salt and set aside.
• In a small bowl or measuring cup, whisk together the lemon zest, juice, olive oil, ½ tsp salt, ¼ tsp pepper, garlic, red pepper flakes, and 2 tablespoons of the Parmesan cheese. In a large bowl, add the arugula, avocado, and remaining 2 tablespoons of Parmesan. Pour enough dressing on the arugula to moisten and toss well. I usually have about ⅓ cup of the dressing left over, but add as much as you like. You can use the reserved dressing for a quick pan sauce after the steak is done (recipe below). Taste and add more salt and pepper as needed. Set the dressed salad aside while you make the steak.
• Pat the steak dry and season with black pepper. For steak that is thicker than 1 1/2 inches, add to a cold, nonstick or carbon steel pan and heat the pan over high (*see note). For grilling directions, please see blog post. Cook the steak, flipping every 2 minutes and turning the heat to medium after it's been flipped once on all sides, until dark walnut-brown on both sides and a thermometer inserted into the thickest part of the steak reads 120-125°F for medium-rare. If your steak is very thick and has a fat cap, be sure to sear it on all 4 sides as you flip, not just the top and bottom. Let the steak rest on a cutting board for 5 - 10 minutes (on the shorter side if it's thinner, longer if it's thicker).
• To make a pan sauce using the leftover dressing, add the dressing to the pan after you remove the steak and whisk vigorously until it combines with the pan juices. Drizzle the sauce over the steak after you slice it, or let diners spoon out as much as they'd like onto their portion.
• To serve, slice the steak against the grain into ½ inch pieces. Serve with the arugula salad; top with extra cranks of black pepper and a pinch of flaky salt.