Top Grilled Steak with Parsley-Parmesan Salad

By á-31143

Chef Chris Fischer, Beach Palm Inn and Restaurant, Martha's Vinyard

Ingredients

• 1 1/2 pounds flatiron steak
• 3 tablespoons olive oil, divided, plus more
• Kosher salt, freshly ground pepper
• 2 cups fresh flat-leaf parsley leaves
• 2 ounces Parmesan, shaved
• 1 tablespoon fresh lemon juice

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Rub steak with 2 tablespoons oil; season
generously with salt and pepper. Let sit
at room temperature 30 minutes.

Prepare a grill for medium-high heat; oil
grill grate. Grill steak to desired doneness,
5–7 minutes per side for medium-rare. Let rest
5 minutes before slicing against the grain.

Meanwhile, toss parsley, Parmesan,
lemon juice, and remaining 1 tablespoon oil in a
medium bowl; season with salt, pepper, and
more lemon juice, if desired. Serve steak
topped with parsley-Parmesan salad.