Curtis Stone’s Grilled Steak Salad

Grilled Steak Salad

(Makes 4 servings)

• 1 rib eye steak, 12 ounces
• 8 cups arugula (not packed, about 4 oz.)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 ounce shaved Parmesan cheese
• 1 bunch asparagus, ends trimmed
• 1 ½ teaspoons olive oil

Instructions

Prepare grill for high heat. Pat steak dry with paper towels and season with salt. Grill steak on hottest part of grill, rotating as needed, for 2-3 minutes per side, or until heavily browned outside and medium-rare inside.

Meanwhile, in a bowl, toss arugula, extra-virgin olive oil, lemon juice, and Parmesan to coat. Season with salt. Transfer salad to a large serving platter. As steak comes off grill, season with pepper, and set aside 5 minutes to rest.

As steak rests, toss asparagus with remaining 1 ½ teaspoon of olive oil and sprinkle with salt and pepper. Grill asparagus, turning as needed, for about 5 minutes, or until charred all over and crisp tender. Transfer to cutting board and cut in half.

On cutting board, slice steak against grain into thin strips and serve over arugula salad and grilled asparagus.

Per serving

• Calories: 382
• Total Fat: 29 grams
• Saturated Fat: 8 grams
• Sodium: 160 mg
• Carbohydrate: 3.5 grams
• Fiber: 1.5 grams
• Protein: 27 grams
• Diabetic Exchanges: 3.5 lean meat, 0.5 vegetables, 4.25 fat

This article is featured in the July/August issue of The Saturday Evening Post. Subscribe to the magazine for more art, inspiring stories, fiction, humor, and features from our archives.

Credit: Photo by Ray Kachatorian; Recipe courtesy Curtis Stone