Grilled Steak with Arugula and Shaved Parmesan – a delicious recipe with garlic, extra-virgin olive oil, freshly ground black pepper, arugula, Parmesan cheese, Lemon wedges. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Blend garlic, 2 teaspoons oil and black pepper in small food processor (or mash on plate with back of fork) to form paste.
2
Pat steaks dry with paper towels.
3
Rub garlic paste over both sides of steaks.
4
Let stand at room temperature 30 minutes or refrigerate up to 8 hours.
5
Prepare barbecue (medium-high heat).
6
Grill steaks to desired doneness, about 9 minutes per side for medium-rare.
7
Transfer steaks to cutting board.
8
Let stand 5 minutes.
9
Cut steaks on slight angle into 1/4-inch-thick slices.
10
Arrange arugula on platter.
11
Top with steak slices.
12
Pour any accumulated juices over steaks; sprinkle with salt.
13
Drizzle 1 tablespoon oil over steaks.
14
Using vegetable peeler, shave Parmesan into strips over steaks.
15
Serve with lemon wedges.
377
kcal
Calories
19
g
Fat
26
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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), and more.
Yes, Grilled Steak with Arugula and Shaved Parmesan falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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