Sliced Strip Steak with Arugula and Parsley Recipe

Sliced Strip Steak with Arugula and Parsley Recipe

  • 2 (1″-thick) boneless New York strip steaks (about 10 ounces each)
  • Kosher salt, freshly ground pepper
  • freshly ground pepper
  • 1 bunch arugula, tough stems removed
  • 1/4 medium red onion, thinly sliced
  • 1 red chile, thinly sliced
  • 4 ounces caper berries, halved if large
  • 2 ounces Parmesan, shaved
  • 1 cup parsley leaves with tender stems
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil, plus more for drizzling
  1. Prepare grill for medium-high heat. Season steaks generously with salt and pepper. Grill, turning several times, until lightly charred, 7–9 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
  2. Toss arugula, onion, chile, caper berries, Parmesan, and parsley in a medium bowl. Drizzle with lemon juice and oil and toss to coat; season with salt and pepper. Drizzle steak with oil and season with salt and pepper; serve with salad.
  3. Steak can be grilled 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.
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