In an effort to stay healthy, I’ve been experimenting with a lot more chicken, fish, and vegetarian recipes than usual. And while everything has been delicious, it’s still hard to top red meat (which is why we broke down and went to Umami Burger the other night). But in truth, I can certainly enjoy a nice steak dinner without sacrificing nutrition. Cuts of meat like skirt and flank steak are much leaner (and therefore, healthier) than my favorite rib-eye but can taste just as delicious if cooked properly. I love the French bistro simplicity of this grilled hanger steak with arugula and Parmesan, which manages to burst with flavor despite the small count of ingredients. It's a great, light way to enjoy a steak dinner.
Hanger Steak with Arugula & Parmesan:
- Allow 1 lb. hanger steak to sit at room temperature for 30 minutes, then drizzle with olive oil and season generously with salt and cracked black pepper.
- Grill the steak on high heat for 4 minutes per side, then let rest uncovered for 10 minutes.
- Thinly slice 1 shallot and place in a bowl with the juice of 1 lemon, 1 tsp. Dijon mustard, and 3 tbsp. extra virgin olive oil. Season with salt and pepper.
- Toss the dressing with 4 oz. of arugula and divide onto plates.
- Thinly slice the steak and place on top of the arugula, then use a vegetable peeler to shave a few slices of Parmesan cheese.
No comments:
Post a Comment