SLICED STRIP STEAK WITH ARUGULA AND PARSLEY
Last night's steak, whatever it is, will do. Rib eye, porterhouse, flank, and strip are all excellent the next day.
Categories Kid-Friendly Steak Arugula Summer Grill/Barbecue Bon Appétit
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Prepare grill for medium-high heat. Season steaks generously with salt and pepper. Grill, turning several times, until lightly charred, 7-9 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
- Toss arugula, onion, chile, caper berries, Parmesan, and parsley in a medium bowl. Drizzle with lemon juice and oil and toss to coat; season with salt and pepper. Drizzle steak with oil and season with salt and pepper; serve with salad.
- Do Ahead
- Steak can be grilled 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.
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SLICED STRIP STEAK WITH ARUGULA AND PARSLEY
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Estimated Reading Time 1 min
- Prepare the grill for a medium heat. Season steaks generously with the salt and pepper. Grill turning the steaks once, approximately 4 minutes per side. See the temperature guide on our web site for guidance. Best served rare to medium rare. Transfer to a cutting board, cover with foil and let the beef rest for 5-10 minutes, before slicing thinly.
- Toss arugula, onion, chile, capers, parmesan, and parsley in a medium bowl. Drizzle with lemon juice and oil, and toss to coat; season with salt and pepper.
- Drizzle sliced steak with the oil and season with salt and pepper. Plate the salad on a dinner plate, and serve the sliced steak next to the salad.
- You can use warm steak coming off the grill, as described here, or you can use leftover steak, brought to room temperature before being sliced; or, thinly slice left over steak and warm it quickly in a sauté pan.
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- Prepare grill for medium-high heat. Season steaks generously with salt and pepper. Grill, turning several times, until lightly charred, 7–9 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
- Toss arugula, onion, chile, caper berries, Parmesan, and parsley in a medium bowl. Drizzle with lemon juice and oil and toss to coat; season with salt and pepper. Drizzle steak with oil and season with salt and pepper; serve with salad.
- Do Ahead: Steak can be grilled 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.
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