Although the title says strip steak, this is great with just about any steak, including steak leftovers! Rib Steak (or Ribeye), Porterhouse and T-bone, as well as Flank, Skirt or Hanger will all work!
- 2 McLaughlin Farm Strip Steaks, Good salt and freshly ground pepper
- 1 Bunch of Arugula, tough stems removed
- 1/4 Medium Red Onion, thinly sliced
- 1 Red Chile, thinly sliced
- 4oz Capers
- 2oz Parmesan cheese, shaved
- 1 cup Parsley leaves with tender stems
- 2 Tbsp Fresh Lemon juice
- 2 Tbsp Olive oil, plus more for drizzling
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.
Adapted from BonAppetit August 2015.
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