Grilled Steak with Baby Arugula and Parmesan Salad

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.

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Mediterranean Stuffed Chicken Breasts

This recipe was a new one, it is from the latest issue of cooking light. The chicken is moist and delicious but my favorite part was the stuffing which I think would make a great spread on a toasted baguette or even tossed with baby greens and a little olive oil. At only 210 calories per stuffed chicken breast, make sure you save room for dessert!

  • 1 large red bell pepper
  • 1/4 crumbled feta cheese
  • 2 tbsp finely chopped pitted kalamata olives
  • 1 tablespoon minced fresh basil
  • 8 skinless, boneless chicken breasts
  • salt
  • pepper

Preheat broiler. Cut bell pepper in half lengthwise, discard seeds and membranes. Place pepper halves, skin side up on a foil covered baking sheet. Flatten with hand, broil 15 minutes or until blackened.

Place  bell pepper in a ziplock bag, seal and let stand for 15 minutes.  Peel and finely chop. Prepare grill to medium high heat. Combine bell peppers, cheese, olives, and basil.

Cut a horizontal slit through thickest portion of each chicken breast to form a pocket. Stuff 2 tablespoons of bell pepper mixture into each pocket and close opening with a toothpick.

Sprinkle chicken with salt and pepper. Place chicken on grill coated with cooking spray. Grill 6 minutes on each side or until done. Remove from grill, cover loosely with foil, let stand 10 minutes.

Grilled Pork Tenderloin Roulade

In case you haven’t noticed based on my recipes so far, a few of my favorite things are shallots, walnuts, goat cheese, and thyme has to be one of the greatest fresh herbs known to man. If you happen to be crazy and not like it, you can use rosemary in this recipe instead and I bet feta or Gorgonzola would also be a good substitute for the goat cheese. I love to serve this on a warm spinach salad for a light summertime dinner. You could throw it on the grill outside or do it on the stove top, either way you will love this simple, fresh and delicious pork recipe. This recipe is once again brought to you by my handy dandy Cooking Light subscription.

  • 1 pound pork tenderloin, trimmed
  • 1/4 cup chopped shallots
  • 1/4 cup crumbled goat cheese
  • 3 tbsp walnuts, chopped and toasted
  • 2 tsp fresh thyme, chopped
  • salt
  • pepper
  • cooking spray

Prepare grill to medium heat. Slice tenderloin lengthwise, cutting to but not through other side. Open halves, lay tenderloin flat, place tenderloin between two sheets of plastic wrap. Pound with a mallet until tenderloin is 1/2 -inch thick.

Sprinkle shallots, cheese, walnuts and thyme on tenderloin.

Roll up the tenderloin starting with the long side, secure at 1-inch intervals with twine. Sprinkle with salt and pepper.

Coat grill with cooking spray and place pork on grill. Grill for about 30 minutes or until internal thermometer reads 155F, turning after 13 minutes.

Remove from grill; lightly cover with foil. Let stand 10 minutes, cut into 8 slices, yield 4 servings.