Lunch: Grilled Steak with Baby Arugula and Parmesan Salad Recipe | Myrecipes

Recipe by Caroline Wright Flat-iron steaks come from the top blade portion of the chuck or shoulder section.

This recipe includes superfoods such as:

Lemon

Health benefits of Grilled Steak with Baby Arugula and Parmesan Salad Recipe | Myrecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, divided
4 (4-ounce) flat-iron steaks
2 lemons, halved
1 tablespoon chopped fresh chives
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/8 teaspoon kosher salt
4 cups loosely packed baby arugula
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Instructions

Heat a grill pan over medium-high heat. Rub thyme, 1/4 teaspoon salt, and 1/4 teaspoon 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, to pan; cook 3 minutes. Cut steaks across the grain into thin slices.
Combine remaining 1/4 teaspoon pepper, chives, and next 4 ingredients (through 1/8 teaspoon salt), stirring with a whisk. Drizzle over arugula; toss to coat. Arrange 1 steak, 1 cup arugula, and 1 lemon half on each of 4 plates; top each salad with 1 tablespoon cheese.

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