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This entry was posted on October 7, 2015 by .
2 (1"-thick) boneless New York strip steaks (about 10 ounces each)Kosher salt, freshly ground pepper1 bunch arugula, tough stems removed1/4 medium red onion, thinly sliced1 red chile, thinly sliced4 ounces caper berries, halved if large2 ounces Parmesan, shaved1 cup parsley leaves with tender stems2 tablespoons fresh lemon juice2 tablespoons olive oil, plus more for drizzling PREPARATIONPrepare grill for medium-high heat. Season steaks generously with salt and pepper. Grill, turning several times, until lightly charred, 7–9 minutes for mediumrare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.Toss arugula, onion, chile, caper berries, Parmesan, and parsley in a medium bowl. Drizzle with lemon juice and oil and toss to coat; season with salt and pepper. Drizzle steak with oil and season with salt and pepper; serve with salad.Do AheadSteak can be grilled 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.
Courtesy of Epicurious
This entry was posted in Recipes on October 7, 2015 by .
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