Photo of Grilled Steak Topped with Arugula & Parmesan by WW

Grilled Steak Topped with Arugula & Parmesan

Points® value
Total Time
20 min
10 min
10 min
Smoky grilled flank steak, peppery arugula, nutty Parmesan, tart lemon... You don’t need many ingredients when you’re working with assertive flavours like these. You don’t need a ton of time, either—just 20 minutes to assemble this elegant Tuscan-style salad platter. Enjoy it as a simple weeknight supper or as a gorgeous addition to your next dinner party menu.


Cooking spray

5 spray(s)

Table salt

¾ tsp(s), divided

Black pepper

¾ tsp(s), divided

Uncooked lean and trimmed beef flank steak

1 pound(s)


4 cup(s)

Extra virgin olive oil

1 tbsp(s)

Fresh lemon juice

1 tbsp(s)

Parmesan cheese

1 oz, shaved


  1. Coat a grill rack or grill pan with cooking spray. Preheat to medium-high.
  2. Sprinkle 1⁄2 tsp each of the salt and black pepper over both sides of the steak. Grill the steak to desired doneness, 5 minutes on each side for medium to medium-rare. Transfer to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain and arrange on a serving platter.
  3. Meanwhile, in a medium bowl, toss the arugula, oil, lemon juice, and remaining 1⁄4 tsp each salt and black pepper. Scatter the salad over the steak and sprinkle with the cheese.
  4. Serving size: 3 oz cooked steak and about 1 cup salad