GRILLED STEAK WITH ARUGULA AND SHAVED PARMESAN
Categories Low Carb Parmesan Steak Arugula Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
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 STEAK, SHAVED PARMESAN AND LEMON VINAIGRETTE
Provided by Robin Miller : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
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.
STEAK SALAD WITH ARUGULA AND PARMESAN CHEESE RECIPE
Have a taste of Italian summer with this steak salad recipe. Arugula adds a peppery hit while parmesan lends a sumptuousness that is hard to resist.
Provided by Toni Reid
Categories Salad
Time 31m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Carbohydrate 5.09g, Cholesterol 145.24mg, Fat 43.24g, Fiber 1.58g, Protein 41.82g, SaturatedFat 14.55g, ServingSize 4.00, Sodium 622.35mg, Sugar 0.00, UnsaturatedFat 21.86g
GRILLED FILET STEAK AND ARUGULA
Provided by Ina Garten
Time 40m
Yield 4 servings
Number Of Ingredients 11
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 WITH PARMESAN BUTTER, BALSAMIC GLAZE, AND ARUGULA
Make and share this Steak With Parmesan Butter, Balsamic Glaze, and Arugula recipe from Food.com.
Provided by Mom2Rose
Categories Steak
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 643.5, Fat 50.2, SaturatedFat 22, Cholesterol 143.2, Sodium 268.9, Carbohydrate 12.2, Fiber 0.8, Sugar 6.9, Protein 33.6
ARUGULA AND SALAMI SALAD WITH PARMESAN CHEESE
Arugula is a fast growing, cold hardy green,and the first to come from my garden in the spring.This is a really tasty salad.I think it is important to use freshly grated cheese and a dry salami.
Provided by Barbk
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- First make the dressing.
- whisk together oil and vinegars.
- Stir in basil,oregano,salt and pepper.
- Wash trim and dry the arugula.
- Put the arugula and salami in large bowl and toss together with half the dressing.
- Divide the mixture equally into 4 serving plates.
- Sprinkle equal amounts of cheese on each salad, drizzle remaining dressing over each, and serve.
Nutrition Facts : Calories 492.3, Fat 43.3, SaturatedFat 13.6, Cholesterol 50, Sodium 871.5, Carbohydrate 3.8, Sugar 1.7, Protein 21.9
PORTERHOUSE STEAKS WITH ARUGULA AND PARMESAN CHEESE
Tradition dictates that these Florentine-style steaks be cooked over a grate in a fireplace, but this recipe translates very well to an American-style outdoor grill. Use a vegetable peeler to cut thin strips from a wedge of Parmesan to make the cheese shavings. What to drink: Chianti Classico.
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Prepare barbecue (medium-high heat). Rub steaks with oil and sprinkle lightly with salt and pepper. Grill until steaks are brown and crusty and thermometer inserted into thickest part registers 120°F to 125°F for medium-rare, turning every five minutes, about 25 minutes total. Using tongs, transfer steaks to cutting board; let steaks rest for 10 minutes.
- Coarsely chop enough arugula to measure 2 cups and set aside. Arrange remaining arugula on platter and sprinkle with oil, salt, and pepper. Cut meat away from bones. Slice meat thinly and arrange atop arugula. Sprinkle reserved chopped arugula and cheese shavings over steak.
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