Grilled Steak & Baby Arugula Salad with Parmesan

Grilled Steak & Baby Arugula Salad with Parmesan


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June is here which means that you can grilled a steak and pair it was a great salad for a powerhouse meal. Try out this amazingly simple and delicious recipe with parmesan today!

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Chicago, IL

Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 1 tsp Fresh Thyme, chopped
  • ¼ tsp plus 1/8 tsp Kosher Salt, divided
  • ½ tsp Freshly Ground Black Pepper, divided
  • 4 4-oz Flat Iron Steaks
  • 2 Lemons, halved
  • 1 tbs Fresh Chives, chopped
  • 1 tbs Extra-Virgin Olive Oil
  • 1 tbs Fresh Lemon Juice
  • ½ tsp Dijon Mustard
  • 4 C Baby Arugula, packed
  • 1 C Cherry Tomatoes, halved
  • ¼ C Parmigiano-Reggiano Cheese, shaved (about 1 ounce)

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Start this recipe for grilled steak and baby arugula salad with parmesan by mixing together your fresh thyme, one fourth teaspoon of salt, and one fourth teaspoon of pepper in a small bowl. Rub this mixture generously all over your steaks. Continue by heating a grill pan over medium-high heat.

Set your steaks onto the preheated pan and let cook for approximately four minutes on each side or until your desired doneness. Remove the steaks from the pan and set aside to cool; sut across the grain into thin strips to serve. Set your lemon halves with the cut side down onto the same pan and let cook for about three minutes.

Continue by combining the remaining one fourth teaspoon of pepper, the fresh chives, olive oil, lemon juice, Dijon mustard, and 1/8 teaspoon of salt. whisk the mixture to combine and then drizzle over your arugula and tomatoes. Toss the bowl well to coat and then arrange your plates.

Lay a bed of dressed arugula onto a plate followed by the steak and a lemon half. Top with shaved Parmigiano-Reggiano.

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