Arugula with Steak, Lemon and Parmesan
Serves 8
Time 20 min
This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. We love the flavor combination of the spicy arugula, the clean citrus, and the grilled flavor of the meat — not to mention the Parmesan!
Special Diets:
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons lemon juice
- 1 1/4 teaspoon balsamic vinegar
- kosher salt
- ground black pepper
- 1 1/2 pound beef tri-tip (bottom sirloin)
- 5 1/2 cups arugula
- 3/4 cup Parmesan, shaved
Method
To make the dressing, combine the olive oil, lemon juice, balsamic vinegar, salt and pepper. Set aside.
Prepare a grill for medium-high heat.
Grill the beef to medium rare, 7-10 minutes total, and let cool 10 minutes.
Slice thin.
Toss the arugula with the dressing and add beef and shaved Parmesan.
Nutritional Info:
Per serving: 236 calories (150 from fat), 17g total fat, 7g saturated fat, 43mg cholesterol, 373mg sodium, 2g carbohydrates (0g dietary fiber, 2g sugar), 16g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons lemon juice
- 1 1/4 teaspoon balsamic vinegar
- kosher salt
- ground black pepper
- 1 1/2 pound beef tri-tip (bottom sirloin)
- 5 1/2 cups arugula
- 3/4 cup Parmesan, shaved