Christopher Testani
Last night’s steak, whatever it is, will do. Rib eye, porterhouse, flank, and strip are all excellent the next day.
Recipe information
Yield
4 Servings
Ingredients
2
1-inch-thick boneless New York strip steaks (about 10 ounces each)
Kosher salt and freshly ground black pepper
1
bunch arugula, tough stems removed
¼
medium red onion, thinly sliced
1
red chile, thinly sliced
4
ounces caper berries, halved if large
2
ounces Parmesan, shaved
1
cup parsley leaves with tender stems
2
tablespoons fresh lemon juice
2
tablespoons olive oil, plus more for drizzling
Preparation
Step 1
Prepare grill for medium-high heat. Season steaks generously with salt and pepper. Grill, turning several times, until lightly charred, 7–9 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
Step 2
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.
Step 3
Do Ahead: Steak can be grilled 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.
Nutrition Per Serving
Calories (kcal) 440 Fat (g) 33 Saturated Fat (g) 12 Cholesterol (mg) 95 Carbohydrates (g) 3 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 31 Sodium (mg) 860