Hey, your favorite firefighter is back with another hot dish! We brought out the grill for this one, and it did not disappoint. The tomatoes really added a robust flare to what turned out to be a really simple recipe!
We start by salting and peppering our steak, and then we threw it on the grill. Make sure your grill is preheated, it’ll get you to that 145 Fahrenheit internal temperature quicker, with less chance of overcooking the outside. It should only take 4-5 minutes per side, so keep an eye on it! While the steak is resting, you can take three minutes to grill your tomatoes if you want a little extra flare. The heat will make them blister, but don’t worry, that’s what you’re after!
Once that’s done, we’ll whisk together lemon juice and Parmesan cheese to make a dressing. Toss the arugula in that dressing. I know, look at you go, gettin' all fancy with your dressing! You’ll use one cup of the arugula on each plate, to make a bed for your steak slices. Slice those steaks across the grain and serve about five ounces worth on each place, for nicely balanced meal. Last but not least, dress up each plate with a quarter of the blistered tomatoes.
So, how do you like it? Let us know!
1 1/2 Ibs Flank Steak
1/4 Teaspoon Salt
1/4 Tablespoon Pepper
2 Cup Cherry Tomatoes
1/2 Cup Lemon Juice
4 Tablespoon Parmesan Cheese
4 Cup Arugula
Preheat grill. Season steak with salt and pepper. Grill steak on both sides until internal temperature reaches 145 F, about 4 to 5 minutes per side. Remove from heat and allow to rest. Optional: grill the tomatoes about 3 minutes until blistered. Meanwhile, whisk together the lemon juice and Parmesan Cheese. Slice steak thinly across the grain. Gently toss the arugula with the dressing. Sever about one cup arugula with a quarter of the tomatoes and 5 ounces of cooked steak. Enjoy.
Tomatoes have a variety of health benefits. Tomatoes contain potassium, vitamins B and E.