Best Sliced Strip Steak With Arugula And Parsley Recipes

Grilled Steak with Arugula and Shaved Parmesan image

Yield Makes 4 servings

Number Of Ingredients 7

3 large garlic cloves
2 teaspoons plus 1 tablespoon extra-virgin olive oil
1 teaspoon freshly ground black pepper
2 1 1/2-pound porterhouse steaks (each about 1 1/2 inches thick)
6 cups loosely packed arugula (about 4 ounces)
1 2-ounce piece Parmesan cheese
Lemon wedges

Steps:

Blend garlic, 2 teaspoons oil and black pepper in small food processor (or mash on plate with back of fork) to form paste. Pat steaks dry with paper towels. Rub garlic paste over both sides of steaks. Let stand at room temperature 30 minutes or refrigerate up to 8 hours. Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 9 minutes per side for medium-rare. Transfer steaks to cutting board. Let stand 5 minutes. Cut steaks on slight angle into 1/4-inch-thick slices.
Arrange arugula on platter. Top with steak slices. Pour any accumulated juices over steaks; sprinkle with salt. Drizzle 1 tablespoon oil over steaks. Using vegetable peeler, shave Parmesan into strips over steaks. Serve with lemon wedges.

Parmesan Herb-Crusted Beef with Lemony Arugula image

Provided by Stuart O'Keeffe

Categories main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 13

2 cups breadcrumbs
1/4 cup finely grated Parmesan cheese
1/2 cup parsley, finely chopped
2 cups all-purpose flour
2 medium eggs
8 beef tenderloin steaks (about 3.5-ounce medallions, 1/2 inch thick)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons canola oil, divided
4 cups arugula
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
1/4 cup shaved Parmesan cheese

Steps:

Cook the steaks: Combine the breadcrumbs, 1/4 cup of the Parmesan, and parsley in a bowl.
Put the flour in another bowl, and beat eggs in a third bowl. Set the three bowls side by side, flour, eggs, breadcrumbs.
Season the steaks with salt and pepper. Lightly coat both sides with the flour and dredge steaks first in the egg and then in the breadcrumb mixture. Repeat this with all steaks.
Heat a large nonstick skillet over medium-high heat; add 2 tablespoons of the oil and cook half of the steaks in a single layer for 2 minutes on each side. Repeat with the remaining oil and steaks. Set aside on a plate tented with kitchen foil and let rest for 5 minutes.
Make the arugula salad: In a bowl, toss together ingredients for arugula salad.
To serve: Top each steak with arugula salad.