Grilled Steak with Baby Arugula and Parmesan Salad

By á-4131

Yield: 4 servings
Total: 20 Minutes
7 points plus

Nutritional Information
Amount per serving

Calories: 255
Fat: 16.2g
Saturated fat: 6g
Monounsaturated fat: 7.5g
Polyunsaturated fat: 0.9g
Protein: 24.4g
Carbohydrate: 2g
Fiber: 0.5g
Cholesterol: 75mg
Iron: 2.9mg
Sodium: 376mg
Calcium: 124mg

Ingredients

• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper, divided
• 4 (4-ounce) flat-iron steaks
• 2 lemons, halved
• 1 tablespoon chopped fresh chives
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon kosher salt
• 4 cups loosely packed baby arugula
• 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Preparation

Step 1

1. Heat a grill pan over medium-high heat. Rub thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Add lemon halves, cut sides down, to pan; cook 3 minutes. Cut steaks across the grain into thin slices.
2. Combine remaining 1/4 teaspoon pepper, chives, and next 4 ingredients (through 1/8 teaspoon salt), stirring with a whisk. Drizzle over arugula; toss to coat. Arrange 1 steak, 1 cup arugula, and 1 lemon half on each of 4 plates; top each salad with 1 tablespoon cheese.