Tuscan-Style NY Strip with Arugula Salad
Snake River Farms
2
15 minutes
1 hours
Steak
Here's a great way to serve a rich steak and lighten it up for summer's warmer evenings. Inspired by a lunch served during a bike trip through Tuscany, this simple salad has just six ingredients - steak, arugula, parmesan cheese, lemon juice, olive oil and salt. The key to making it awesome is to use the best quality items you can find. We started with a Snake River Farms Gold Grade New York strip and used local sourced arugula, Parmigiano-Reggiano cheese, extra virgin olive oil, fresh lemon and Jacobsen Pure Flake Finishing Salt. This dish pairs equally well with an Italian Chianti, a dry French rose or a hoppy lager from your local craft brewery.
Ingredients
blank
1 American Wagyu Gold® New York strip (or sub your favorite SRF steak)
- Kosher salt
blank
2 ounces arugula
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons fresh squeezed lemon juice
- Parmigiano-Reggiano, shaved
- Jacobsen pure flake salt, to taste
Directions
blank
- Generously season steak with Kosher salt.
- The SRF Gold™ NY Strip is a thick steak and can be reverse or direct grilled. Alternately, you can cook it inside using the steak house method.
- To reverse sear, set grill for indirect cooking and heat to 250 to 275°F. Cook for about 20 to 25 minutes. Use a fast read thermometer to check the internal temperature. Remove when your desired doneness is reached.
- Heat grill to high, at least 500°F. Grill on each side about 2 minutes to achieve a deep brown crust. Remove and allow to rest 5 minutes.
blank
- While the steak is resting, lightly toss arugula with olive oil and lemon juice. Using a vegetable peeler, shave off long, thin shards of the Parmigiano-Reggiano. Lightly season with salt.
- When the steak is ready, slice to desired thickness and place on arugula mixture. Season the steak with a light sprinkle of finishing salt and a drizzle of extra virgin olive oil. Serve.