Sliced Strip Steak with Arugula and Parsley

Sliced Strip Steak with Arugula and Parsley
Servings: 4
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Last night's steak, whatever it is, will do. Rib eye, porterhouse, flank, and strip are all excellent the next day.

Ingredients

2 (1"-thick) boneless New York strip steaks (about 10 ounces each) Kosher salt, freshly ground pepper freshly ground pepper 1 bunch arugula, tough stems removed 1/4 medium red onion, thinly sliced 1 red chile, thinly sliced 4 ounces caper berries, halved if large 2 ounces Parmesan, shaved 1 cup parsley leaves with tender stems 2 tablespoons fresh lemon juice 2 tablespoons olive oil, plus more for drizzling

Instructions

Prepare grill for medium-high heat. Season steaks generously with salt and pepper. Grill, turning several times, until lightly charred, 7 –9 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing. Toss arugula, onion, chile, caper berries, Parmesan, and parsley in a medium bowl. Drizzle with lemon juice and oil and toss to coat; season with salt and pepper. Drizzle steak with oil and season with salt and pepper; serve with salad.

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