Grilled Steak Topped with Arugula & Parmesan (Tagliata alla Fiorentina)
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Smoky grilled flank steak, peppery arugula, nutty Parmesan, tart lemon... You don’t need many ingredients when you’re working with assertive flavors 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.
Ingredients
Cooking spray
5 spray(s)
Kosher salt
¾ tsp, divided
Black pepper
¾ tsp, divided
Uncooked lean and trimmed beef flank steak
1 pound(s)
Arugula
4 cup(s)
Extra virgin olive oil
1 Tbsp
Fresh lemon juice
1 Tbsp
Parmesan cheese
1 oz, shaved
Instructions
1
Coat a grill rack or grill pan with cooking spray. Preheat to medium-high.
2
Sprinkle ½ 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 ¼ 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
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