Grilled Steak with Baby Arugula and Parmesan Salad

Ingredients

• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper, divided
• 4 (4-ounce) flat-iron steaks
• 2 lemons, halved
• 1 tablespoon chopped fresh chives
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Dijon mustard (certified gluten-free if necessary)
• 1/8 teaspoon kosher salt
• 4 cups loosely packed baby arugula
• 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Directions

Heat a grill pan over medium-high heat. Rub thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Add lemon halves, cut sides down, to pan; cook 3 minutes. Cut steaks across the grain into thin slices.

Combine remaining 1/4 teaspoon pepper, chives, and next 4 ingredients (through 1/8 teaspoon salt), stirring with a whisk. Drizzle over arugula; toss to coat. Arrange 1 steak, 1 cup arugula, and 1 lemon half on each of 4 plates; top each salad with 1 tablespoon cheese.

Nutrition Information

Serves: 4 |  Serving Size: 1 steak + 1 cup arugula salad + 1 lemon half

Per serving: Calories: 258; Total Fat: 16g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Cholesterol: 75mg; Sodium: 360mg; Carbohydrate: 4g; Dietary Fiber: 1g; Sugar: 1g; Protein: 25g

Nutrition Bonus: Potassium: 122mg; Iron: 17%; Vitamin A: 11%; Vitamin C: 27%; Calcium: 12%