Arugula, beef (steak or thinly sliced carpaccio), Parmesan, and lemon are simply buonissimo together! It’s a marriage of flavors made in heaven (technically Italy). Here I use a variation of the lemon vinaigrette that I developed for Just Salad, but you can make your own quick dressing, pouring a bit of fresh lemon juice and olive oil over the arugula leaves and seasoning lightly with salt and pepper before topping with the cheese shavings.
Hudson Valley Mediterranean by Laura Pensiero; copyright© HarperCollins
Hudson Valley Mediterranean by Laura Pensiero; copyright (c) HarperCollins
|1 cup fresh flat-leaf parsley leaves||Two 1-inch-thick New York strip steaks (about 2 pounds)|
|2 garlic cloves||12 cups arugula (about 1 pound)|
|3 tablespoons olive oil||cup Gigi Lemon Vinaigrette|
|Salt and freshly ground black pepper||2 cups thinly shaved Grana Padano or Parmesan cheese (use a sturdy, sharp vegetable peeler to make thin slices)|
On a chopping board, coarsely chop the parsley leaves together with the garlic. Transfer the mixture to a small bowl, stir in the olive oil, and season with salt and pepper to taste.
Rub the marinade over the steaks and refrigerate, covered, for at least 30 minutes and up to 24 hours.
Set the grill rack about 6 inches from the heat source, oil the rack, and preheat the grill to medium-high.
Scrape any excess marinade off the steaks, and grill for 2 to 3 minutes on each side for medium-rare. (Alternatively, grill the steaks in a hot, well-seasoned ridged grill pan over medium-high heat.)
Transfer the steaks to a cutting board and let stand for 5 minutes.
Then, holding a sharp knife at a 45-degree angle, cut the steaks across the grain into about 8 slices each.
In a large bowl, toss the arugula with the vinaigrette.
Divide the salad among serving plates and sprinkle the cheese shavings over the salad. 9. Arrange the steak slices on top or next to the salad, and serve immediately.
Serving suggestions: Serve with lemon wedges and a medium-bodied Italian red.
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