Arugula with Steak, Lemon and Parmesan
4

Serves 8

This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children.

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    Ingredients: 
    • 3 tablespoons extra virgin olive oil
    • 2 1/2 tablespoons lemon juice
    • 1 1/4 teaspoon balsamic vinegar
    • dash kosher salt
    • dash freshly ground black pepper
    • 1 1/2 pound beef tri-tip (bottom sirloin)
    • 1 bunch (about 5 1/2 cups) arugula
    • 3/4 cup Parmesan cheese, shaved
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    Method: 

    To make the dressing, combine the olive oil, lemon juice, balsamic vinegar, salt and pepper. Set aside.

    Grill the beef to medium rare, let cool 10 minutes. Slice thin.

    Toss the arugula with the dressing and add beef and shaved Parmesan.

    Nutritional Info: 
    Per Serving:236 calories (150 from fat), 17g total fat, 7g saturated fat, 43mg cholesterol, 373mg sodium, 2g carbohydrate (0g dietary fiber, 2g sugar), 16g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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