Sliced Strip Steak with Arugula and Parsley
A perfectly grilled New York strip steak served with a fresh, peppery salad of arugula, red onion, chile, and caper berries, finished with shaved Parmesan and a bright lemon-olive oil dressing.
Ingredients
- •2 piece boneless New York strip steaks
- •1 to taste Kosher salt
- •1 to taste freshly ground pepper
- •1 bunch arugula
- •¼ medium red onion
- •1 piece red chile
- •4 ounces caper berries
- •2 ounces Parmesan
- •1 cup parsley leaves
- •2 tablespoons fresh lemon juice
- •2 tablespoons olive oil
- •1 to taste olive oil
Cooking Instructions
- 1.
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.
25 min
- 2.
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.
10 min
- 3.
Steak can be grilled 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.
