Grilled Wine Country Beef with Arugula

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Start marinating the meat up to a day in advance to allow the flavors to blend.

Ingredients

Instructions

Trim fat from steaks. Season steaks with kosher salt and black pepper. Place in a large self-sealing plastic bag and set in a shallow dish.
For marinade, in a small bowl, combine 2 tablespoons of the olive oil, 1 tablespoon of the mint, the rosemary, and crushed red pepper. Pour over steaks. Seal bag; turn to coat steaks. Marinate in the refrigerator for 1 to 24 hours, turning bag occasionally.
For dressing, in a screw-top jar, combine lemon juice, red wine vinegar, and remaining 2 tablespoons olive oil. Cover and shake well. Season to taste with additional kosher salt and black pepper. Set aside.
Drain steaks, discarding marinade. For a charcoal grill, place steaks on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes for medium-rare doneness (145°F) or 18 to 22 minutes for medium doneness (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.)
Remove steaks from grill. Cover with foil and let stand for 5 to 10 minutes. Slice meat across the grain.
In a large bowl combine arugula, celery, tomatoes, and the remaining 1 tablespoon mint. Drizzle with the dressing; toss to coat.
To serve, divide arugula mixture among four dinner plates; top with meat slices. Sprinkle with Parmesan cheese.

Reviewed July 16, 2012

Nutritional Information

Makes: 4 servings

* Nutritional Guidelines based on the USDA's MyPlate Standards.

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