Remember the Freshman 15? Well we're all grown up now and it is the Covid 19 that we are looking at gaining. I need to practice social distancing from my fridge, that's for sure! Today was warm enough for the kids to go out and play for part of the day. That makes me dream of grilling and warmer weather soon. Which makes me think of this Grilled Steak with Baby Arugula and Parmesan Salad that I made. It was winter, so I broiled it, but now that we are warming up it's time to break out the grill!! This was a delicious salad with so much freshness that the whole family loved. The peppery arugula matched with the buttery steak was a perfect dinner that didn't feel healthy at all. Served with a baked sweet potato, the whole meal clocked in at less than 500 calories and was a great way to end the day.
Grilled Steak with Baby Arugula and Parmesan Salad
Chopped fresh thyme, 1 teaspoon
Kosher salt, 1/4 teaspoon
Black pepper, divided, 1/2 teaspoon
4 oz. Sirloin steaks, 4
Lemons, halved, 2
EVOO, 1 Tablespoon
Fresh lemon juice, 1 Tablespoon
Dijon mustard, 1/2 teaspoon
Baby Arugula, 4 cups
Shaved fresh Parm-Reggiano cheese, 1/4 cup
Heat your grill over medium high heat. Rub thyme, 1/4 teaspoon of salt and 1/4 teaspoon of pepper over steaks. Add steaks to grill, cook 4 minutes on each side or until desired degree of doneness. Remove steaks from grill, rest. Add lemon halves, cut sides down, to grill; cook 3 minutes. Cut steaks across the grain into thin slices.
Combine remaining pepper, EVOO, lemon juice, and dijon in a mason jar. Shake to combine dressing. 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 of cheese.
Salad is 255 calories. Serve with baked potato with small pat of butter and cinnamon sugar.
Melissa Tip: Fresh dressing is always better than bottled, and it is SO EASY to whip up! Don't be intimidated!
Adapted from Cooking Light