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Rectangular white platter topped with arugula salad, thinly sliced grilled steak, and shaved Parmesan cheese

Grilled Steak Topped with Arugula & Parmesan (Tagliata alla Fiorentina)

6
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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