Sliced Strip Steak With Arugula And Parsley Recipes

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SLICED STRIP STEAK WITH ARUGULA AND PARSLEY



Sliced Strip Steak with Arugula and Parsley image

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

2 (1"-thick) boneless New York strip steaks (about 10 ounces each)
Kosher salt, freshly ground pepper
freshly ground pepper
1 bunch arugula, tough stems removed
1/4 medium red onion, thinly sliced
1 red chile, thinly sliced
4 ounces caper berries, halved if large
2 ounces Parmesan, shaved
1 cup parsley leaves with tender stems
2 tablespoons fresh lemon juice
2 tablespoons olive oil, plus more for drizzling

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.

SKIRT STEAK WITH ARUGULA SALAD



Skirt Steak With Arugula Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil, plus more for drizzling
2 ciabatta rolls, cut into cubes (about 5 cups)
1 clove garlic, finely chopped
Kosher salt and freshly ground pepper
1/2 cup sliced radishes
2 cups cherry tomatoes, halved
1/2 cup fresh basil leaves, chopped
2 tablespoons capers, plus 2 tablespoons brine from the jar
1 1/4 pounds skirt steak
6 cups baby arugula

Steps:

  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes. Add the garlic and 1/4 teaspoon each salt and pepper and cook, tossing, until the garlic is slightly golden, about 30 seconds. Transfer to a large bowl; wipe out the skillet. Add the radishes, tomatoes, basil, capers and caper brine to the bowl and toss to combine.
  • Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Season the steak with salt and pepper, add to the pan and sear until browned on the bottom, about 5 minutes. Turn and sear until browned on the other side, 3 to 5 more minutes. Transfer the steak to a cutting board and let rest 5 minutes.
  • Add the arugula and the remaining 2 tablespoons olive oil to the bowl with the salad and toss to coat; season with salt and pepper. Thinly slice the steak against the grain and divide among plates. Serve with the salad.

Nutrition Facts : Calories 559, Fat 30 grams, SaturatedFat 8 grams, Cholesterol 84 milligrams, Sodium 700 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 43 grams

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SLICED STRIP STEAK WITH ARUGULA AND PARSLEY
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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. …
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  • 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.

SLICED STRIP STEAK WITH ARUGULA AND PARSLEY RECIPE
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2015-07-21 Step 1. Prepare grill for medium-high heat. Season steaks generously with salt and pepper. Grill, turning several times, until lightly …
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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.
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