All I can say about this recipe is this: If you only ever try one recipe that I recommend on my blog, let it be this one. Usually I find arugula a little too bitter for my tastes, but the citrus counters any bitterness, the juice from the grilled lemon is divine, top it with a perfectly grilled, perfectly seasoned steak and you have an amazing, simple, fast and absolutely delicious dinner.
- 1 tsp chopped fresh thyme
- 1/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper, divided
- 4 (4 oz) flat iron steaks
- 2 lemons, halved
- 1 tbsp chopped fresh chives
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp Dijon mustard
- 1/8 tsp kosher salt
- 4 cups loosely packed baby arugula
- 1/4 shaved fresh Parmigiano-Reggiano cheese
Heat a grill to med-high heat. Rub thyme, 1/4 tsp salt and 1/4 tsp 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 cook 3 minutes.
Cut steaks across the grain into thin slices.
Combine remaining 1/4 tsp pepper, chives, oil, lemon juice, mustard and 1/8 tsp kosher salt, whisk together.
Drizzle over arugula, toss to coat. Arrange 1 steak, 1 cup of arugula and 1 lemon half over each plate. Top each salad with 1 tbsp cheese. Yield 4 servings.