How to Make Grilled Steak

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast provides a cheesy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are a healthier option with good fats.

Mix 1 cup of chopped Italian parsley leaves and 2 cloves of chopped garlic in a bowl.

Add 2 tablespoons of olive oil, salt, and freshly ground pepper to taste to the parsley and garlic mixture.

Rub the marinade onto the 2 boneless strip steaks, ensuring to cover them well.

Cover the marinated steaks and refrigerate for about 30 minutes.

In a separate bowl, whisk together 1/4 teaspoon of finely grated lemon zest, 2 tablespoons of fresh lemon juice, 1 tablespoon of white wine vinegar, and 1/2 teaspoon of dijon mustard.

Drizzle in 6 tablespoons of canola oil while whisking until emulsified, then set aside.

Remove the steaks from the refrigerator after 30 minutes of marinating.

Prepare the grill to medium-high heat and brush the grill racks with olive oil to prevent sticking.

Brush off excess marinade from the steaks to avoid burning the parsley on the grill.

Place the steaks on the grill and cook for about 3-4 minutes on each side for medium-rare, flipping once during cooking.

Let the steaks rest for about 5 minutes after removing them from the grill.

Toss 12 cups of arugula with the vinaigrette made earlier to coat the leaves.

Top the arugula salad with 1 cup of thinly sliced parmesan cheese and serve alongside the steak.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens