Ingredients
2
2 servings
- •2 (7 ounce) New York strip steaks
- •pink Himalayan salt to taste
- •2 cups arugula
- •2 tablespoons lemon juice
- •1 tablespoon extra virgin olive oil
- •4 grape tomatoes, halved
- •¼ cup shaved Parmesan cheese
- •¼ red onion, sliced (Optional)
- •1 tablespoon balsamic vinegar
Instructions
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Season both sides of each steak with Himalayan pink salt.
- Place steaks on the preheated grill and cook for 4 minutes. Flip steaks over and grill 4 more minutes. Transfer to a cutting board and let rest for 10 minutes.
- Meanwhile place arugula in a bowl and drizzle with lemon juice and olive oil. Add tomatoes, cheese, and red onion; toss to coat.
- Thinly slice the steaks. Divide the steak and salad between two plates. Drizzle 1/2 tablespoon of balsamic vinegar over each salad and serve immediately.
Nutritional Facts
Per 2 servings
- Calories: 440
- Carbohydrate: 7g
- Fat: 30g
- Fiber: 1g
- Protein: 36g
- Sugar: 3g
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