Point(s)

Total Time: 25 min

Prep: 10 min

Cook: 10 min

Serves: 4

Easy

Smoky grilled flank steak, peppery arugula, nutty Parmesan, tart lemon... You don’t need many ingredients when you’re working with assertive flavors like these. You don’t need a ton of time, either—just 20 minutes to assemble this elegant Tuscan-style salad platter. Enjoy it as a simple weeknight supper or as a gorgeous addition to your next dinner party menu.

Ingredients

• 5 sprays of cooking spray
• ¾ tsp kosher salt, divided
• ¾ tsp black pepper, divided
• 1 pound uncooked lean and trimmed beef flank steak
• 4 cups arugula
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 oz parmesan cheese, shaved

Instructions

1. Coat a grill rack or grill pan with cooking spray. Preheat to medium-high.
2. Sprinkle ½ tsp each of the salt and black pepper over both sides of the steak. Grill the steak to the desired doneness, 5 minutes on each side for medium to medium-rare. Transfer to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain and arrange it on a serving platter.
3. Meanwhile, in a medium bowl, toss the arugula, oil, lemon juice, and remaining ¼ tsp each salt and black pepper. Scatter the salad over the steak and sprinkle with the cheese.
4. Serving Size: 3 oz cooked steak and about 1 cup salad.