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Bon Appétit

Grilled Steak with Parsley-Parmesan Salad

3.9

(52)

Image may contain Weapon Blade Knife Weaponry Plant Food Steak and Produce
Peden + Munk

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

Recipe information

  • Yield

    4 Servings

Ingredients

1½

pound flatiron steak

3

tablespoons olive oil, divided, plus more for drizzling

Kosher salt and freshly ground black pepper

2

cups fresh flat-leaf parsley leaves

2

oz. Parmesan, shaved

1

tablespoon fresh lemon juice

Preparation

  1. Step 1

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

    Step 2

    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.

    Step 3

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

Nutrition Per Serving

Calories (kcal) 410 Fat (g) 24 Saturated Fat (g) 8 Cholesterol (mg) 70 Carbohydrates (g) 2 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 43 Sodium (mg) 460
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Reviews (52)

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  • Protein (g) 43; c'mon, PDC, use ya' brain.

    • NovicePyromancer

    • 10/14/2020

  • You listed nutritional contents for steak as 0 protein.

    • Pdc

    • Washington D.C.

    • 8/8/2019