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.
1 - SRF Gold Label™ NY strip (or sub your favoite SRF steak) Buy Now
2 oz. arugula
1.5 tablespoons extra virgin olive oil
1.5 tablespoons fresh squeezed lemon juice
Jacobsen pure flake salt, to taste
Generously season steak with Kosher salt.
The SRF Gold NY 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 250-275°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.
Rare - 110°F
Medium rare - 120°F
Medium - 130°F
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.
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.