Steak Salad with Arugula and Parmesan Cheese Recipe


Grilled steak salad with arugula salad and flaky Parmesan Cheese from Frigo! A easy, recent summer season meal within the Italian custom. Best eaten outdoors with pals and a bottle of wine.

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When summer season lastly hits its stride, you start to know Italian meals.

Think of figs, organized on a reasonably plate and drizzled with honey. Or good peaches macerated in white wine and strewn with lavender. Or fresh-picked, fats asparagus, peeled, steamed, doused with fruity olive oil and topped with finely shaved shards of Parmesan Cheese.

This is heady stuff. Food for kings. At its core, Italian meals solely asks for easy elements on the peak of perfection served with out fuss.

That’s what makes this recipe work so nicely. With solely 5 elements, you may faux you might be in Tuscany: an important minimize of steak, recent arugula from the farmers market, good olive oil, lemons and massive flakes of Parmesan Cheese from Frigo.

In Tuscany you’ll be served an enormous T-bone steak, which comes from the area’s Chianina breed of cattle, prized for his or her tenderness and taste. For this recipe, we use sirloin strip steak, however rib-eye, tenderloin, T-bone or porterhouse cuts would do properly as nicely.

Wouldn’t it’s good to go to Italy this summer season?! If a visit isn’t within the playing cards, no less than we are able to nonetheless take heed to Puccini as we go about making this blissfully easy meeting of steak and arugula sprinkled with Frigo’s Shaved Parmesan Cheese.

Steak Salad with Arugula and Parmesan Cheese Recipe

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Ingredients

For the salad

  • 5 ounces (about 6 cups) child arugula
  • 2 tablespoons olive oil, plus extra for serving
  • Salt and pepper, to style
  • half cup (1 ounce) Frigo® Shaved Parmesan Cheese

For the steak

  • Vegetable oil (for the grill)
  • 2 (1 1/2-inch thick) sirloin steaks (about 1 three/four kilos)
  • 2 lemons, minimize into wedges (for serving)
  • Olive oil (for serving)

Method

1 Make the salad: In a bowl, toss the arugula with 2 tablespoons of olive oil. Sprinkle generously with salt and pepper and toss once more. Mix within the Parmesan Cheese. Divide amongst 4 plates.

2 Prepare the grill: For charcoal grills, fill a grill chimney with charcoal and light-weight it. When the coals are scorching (they need to be coated with a layer of high quality grey ash) empty the coals into the grill and push them to 1 facet of the grill to make greater warmth and decrease warmth cooking zones. Set the grate in place and canopy the grill. Preheat the grate for five minutes.

For fuel grills, warmth one burner to excessive and one to low (225F).

Fold a small piece of paper towel to make a 2-inch sq., and pour just a few tablespoons of oil right into a shallow bowl. With tongs, dip the sq. into the oil, and brush the grates.

three Cook the steaks: Brush the steaks with olive oil and sprinkle them on either side with salt and pepper. Place them on the new facet of the grill and prepare dinner till browned and barely charred on one facet, three to four minutes. Turn the steaks over and proceed to grill three minutes longer, or till nicely browned.

If the steaks aren’t fairly cooked to your required doneness at this level, transfer them to the cooler facet of the grill to complete cooking. Cook to an inside temperature of 135F for medium-rare, 140F for medium, or 150F for nicely achieved.

Transfer the steaks to a slicing board or platter, tent loosely with foil and let relaxation 5 minutes earlier than slicing.

four To serve: Slice the steaks and divide the slices between the plates, putting them on high of the arugula. Drizzle with olive oil and squeeze lemon juice excessive. Sprinkle with extra salt and pepper, when you like.

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