Grilled Steak on Arugula Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Notes: You can slice the artichokes up to 1 hour before serving; if you can't find baby artichokes, omit them. Buy a block of parmesan cheese larger than needed (at least 4 oz.) so you can shave curls from it. Drizzle the steak with a Tuscan or other pepp
Ingredients
2 tablespoons lemon juice
12 ounces baby artichokes (each about 2 in. wide; see notes), optional
2 boned beef top loin steaks or 1 sirloin steak (2 in. thick; 2 1/2 to 3 lb. total)
About 5 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
8 ounces (2 qt.) baby or bite-size pieces rinsed and crisped arugula leaves or tender watercress sprigs
Salt and fresh-ground pepper
About 2 ounces parmesan cheese (see notes)
Instructions
In a large bowl, combine 1 quart water and the lemon juice. Rinse artichokes. Starting with lower, outer petals, snap off and discard leaves near bases, down to those that are half green and half yellow. Slice green tops off cones. Cut stems flush with bases and trim off any remaining dark green. Cut artichokes in half lengthwise and, if the center is fuzzy or prickly, scrape out. Drop artichokes in lemon water as trimmed. Lift artichokes out and slice paper-thin in food processor, with a hand guard on a box slicer or mandoline, or with a sharp knife. Return slices to lemon water.
Rinse beef and pat dry; trim off excess surface fat. Rub 1 tablespoon olive oil all over steak.
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