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Arugula with Steak, Lemon and Parmesan

Serves 8
Time 20 min
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. We love the flavor combination of the spicy arugula, the clean citrus, and the grilled flavor of the meat — not to mention the Parmesan!
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 1/2 tablespoons lemon juice
  • 1 1/4 teaspoon balsamic vinegar
  • kosher salt
  • ground black pepper
  • 1 1/2 pound beef tri-tip (bottom sirloin)
  • 5 1/2 cups arugula
  • 3/4 cup Parmesan shaved
Method

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

Prepare a grill for medium-high heat. Grill the beef to medium rare, 7-10 minutes total, and let cool 10 minutes. Slice thin.

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

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.
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  • 3 tablespoons extra-virgin olive oil
  • 2 1/2 tablespoons lemon juice
  • 1 1/4 teaspoon balsamic vinegar
  • kosher salt
  • ground black pepper
  • 1 1/2 pound beef tri-tip (bottom sirloin)
  • 5 1/2 cups arugula
  • 3/4 cup Parmesan shaved