Grilled Steak with Parsley-Parmesan Salad


The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.
YIELD: Makes 4 servings


1 1/2 pounds flatiron steak
3 tablespoons olive oil, divided, plus more
Kosher salt, freshly ground pepper
2 cups fresh flat-leaf parsley leaves
2 ounces Parmesan, shaved
1 tablespoon fresh lemon juice



Rub steak with 2 tablespoons oil; season generously with salt and pepper. Let sit at room temperature 30 minutes.

Prepare a grill for medium-high heat; oil grill grate. Grill steak to desired doneness, 5–7 minutes per side for medium-rare. Let rest 5 minutes before slicing against the grain.

Meanwhile, toss parsley, Parmesan, lemon juice, and remaining 1 tablespoon oil in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve steak topped with parsley-Parmesan salad.

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