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Sliced Strip Steak with Arugula and Parsley

Name: Sliced Strip Steak with Arugula and Parsley
Cuisine: italian
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

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
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.
3.
Steak can be grilled 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.

Recipes sourced from Epicurious.com.

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