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Sliced Strip Steak with Arugula and Parsley

Sliced Strip Steak with Arugula and Parsley

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Last night’s steak, whatever it is, will do. Rib eye, porterhouse, flank, and strip are all excellent the next day.


  • 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

Recipe Preparation

  • 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.

  • 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.

  • Do Ahead: Steak can be grilled 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.

,Photos by Christopher Testani

Nutritional Content

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) 860Reviews Section

    • 1 1/2 tablespoons coarsely crumbled firm white sandwich bread
    • 1 1/2 teaspoons red-wine vinegar
    • 1 1/2 teaspoons drained bottled capers, finely chopped
    • 1/4 teaspoon minced garlic
    • 1/8 teaspoon anchovy paste
    • 1/8 teaspoon Dijon mustard
    • 2 tablespoons finely chopped fresh flat-leaf parsley
    • 1 1/2 tablespoons extra-virgin olive oil
    • 2 teaspoons water
    • 1 (12-oz) boneless beef top loin steak (New York strip, 1 inch thick)*
    1. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
    2. Mash together bread crumbs, vinegar, capers, garlic, anchovy paste, and mustard using a mortar and pestle (or see cooks' note, below). Add parsley, oil, and salt and pepper to taste and stir until combined well. Stir in water.
    3. Pat steak dry and season on both sides with salt and pepper. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill steak on lightly oiled grill rack, uncovered, turning once, about 10 minutes total for medium-rare. Let stand10 minutes.
    4. Stir sauce and serve with steak.
      • Also called "Kansas City" or "ambassador" steak.


    4 aged N.Y. strip steak, sliced 1/4 inch thick
    4 small tomatoes, sliced
    1 red bell pepper
    2 cups baby arugula leaves
    1 T. red wine vinegar
    3/4 cup Benissimo Roasted Garlic Oil
    4 slices crusty bread
    salt and pepper

    Marinate steaks with 1/2 cup of Benissimo Roasted Garlic Oil. Grill steaks, tomatoes and bell pepper over medium-high heat and season with salt and pepper. Lightly brush the bread with Roasted Garlic Oil, toast on the grill, and place on a platter. Arrange the tomatoes, bell pepper, arugula and steak on top of the grilled bread. Drizzle with Roasted Garlic Oil, red wine vinegar and serve.

    Sicilian Pasta with Spinach, Sun-dried Tomatoes, and Chillies

    16 oz spaghetti
    3 T. Benissimo Siciliano Oil
    2 T. fresh oregano
    1/2 teaspoon crushed red pepper chili flakes
    6 oz baby spinach leaves
    1/2 cup sun-dried tomatoes, cut in quarters
    3/4 cup grated parmesan
    salt and cracked black pepper

    Cook the spaghetti until al dente. In a small pan, heat the Siciliano Oil over medium heat, add the oregano, chili flakes, cracked black pepper and cook for 2 minutes. In a serving bowl, pour oil mixture over pasta, add the spinach leaves, tomatoes, parmesan, and 1 tablespoon of salt. Toss and serve.

    Pan Seared Chicken Breasts with Pan Roasted Cherry Tomatoes and Basil

    4 boneless skinless chicken breast cutlets or scaloppini
    2 tbsp Benissimo Roasted Garlic Oil
    Salt and freshly ground pepper, to taste
    2 cloves garlic, peeled and thinly sliced

    Season chicken breasts with salt and pepper. On high heat, add olive oil and garlic cook until garlic is lightly browned. Remove garlic and set aside. Add chicken breasts to pan and sear for approximately 4 minutes per side, until juices run clear. Remove to serving platter and top with garlic. Keep warm

    1 tbsp Benissimo Roasted Garlic Oil
    1 clove garlic, minced
    12 oz cherry tomatoes, sliced in half
    2 tbsp fresh basil, chopped
    2 tbsp fresh parsley, chopped
    2 tbsp Instant Gourmet Rustic Italiano Blend seasoning
    1/3 cup El Portillo Chardonnay, or your favorite

    Warm Benissimo Roasted Garlic Olive Oil in a large skillet over medium heat. Add garlic to skillet sauté for 1 minute. Remove pan from heat and add Chardonnay allow to reduce for 1 minute, scraping up browned bits from bottom of pan. Add cherry tomatoes to the skillet. Season with Instant Gourmet seasoning. Cook until tomatoes soften, about 5 minutes. Add herbs, and stir lightly to combine. Spoon over and around chicken. Garnish with additional fresh parsley if desired.

    Roast Garlic, Oregano and Lemon Lamb Chops

    8 lamb chops, frenched
    3 T. Benissimo Roasted Garlic Oil
    1 lemon, zest and juice
    2 T. fresh oregano, chopped
    1 rosemary sprig
    salt and pepper

    Combine ingredients and marinate lamb chops for at least 1 hour. Grill to your liking and serve with green beans, feta cheese, lemon wedges and grilled pita bread.

    Balsamic Garlic Duck Breast with Peach Salsa

    4 duck breasts
    5 T. Benissimo Balsamic Garlic Oil
    3 T. fresh squeezed orange juice
    1 T. ginger, chopped

    4 peaches, peeled and diced
    1 t. red chilli, minced
    1/2 t. ginger, mincd
    1 T. lime juice and zest of 1 lime
    1 T. mint leaves, julienned

    Coat and marinade duck breasts for at least 1 hour. For salsa peel, cube and gently mix the peaches with lime juice, zest, chilli, ginger and mint. Cook the duck in a saute pan over medium heat to your liking. Leave it to rest for 5 minutes, slice, plate and top with the peach salsa.

    Penne Pasta with a Marinated Tomato and Asparagus Salad

    16 oz penne pasta
    2 T. Benissimo Reserva Sherry Vinegar
    3 T. olive oil
    2 T. chives, chopped
    2 T. parsley, chopped
    1 pint grape tomatoes, cut in half
    10 oz. asparagus, trimmed to 1 inch pieces, blanched
    1/2 cup Spanish Manchego cheese
    salt and pepper

    Combine tomatoes, asparagus, chives, parsley, olive oil, Reserva Sherry Vinegar, salt and pepper in a large bowl. Add pasta to the tomato mixture, toss and serve.

    Pepper Oil and Basil Stir-Fried Shrimp

    2 lbs. raw shrimp, peeled and deveined
    2 T. Benissimo Pepper Oil
    1 red chilli, seeded and sliced
    2 t. ginger, grated
    4 cups baby spinach leaves
    1 T. brown sugar
    2 T. lime juice
    1/2 cup basil leaves

    Heat a frying pan over high heat, add the Pepper Oil, chillies, and ginger and saute for 1 minute. Add the shrimp and cook for 1 minute. Combine the sugar and lime juice and pour over the shrimp. Cook, stirring for 3 minutes. Add the spinach and the basil and serve with rice.

    Veal Chops with a White Bean Salad and a Garden Fresh Vinaigrette

    4 veal chops
    4 T. Benissimo Mediterranean Garlic Oil
    15 oz can white beans, drained and rinsed
    2 large tomatoes, chopped
    4 cups baby arugula leaves
    1 small red onion, sliced

    4T. Garden Fresh Vinegar
    1/4 cup extra virgin olive oil
    2 T. parsley, chopped
    1 T. dijon mustard
    salt and pepper

    Marinate veal chops with Mediterranean Garlic Oil at least 1 hour and grill to your liking. Combine white beans, tomato, arugula, and onion in a large bowl. Whisk together the vinaigrette ingredients, toss lightly with the vegetables and serve with the veal chops.

    4 Salomon steaks about 1-1/2 thick
    1 C Benissimo Balsamic Garlic Oil mixed with 1/4 C brown sugar, lemon juice and garlic powder

    Place salmon steaks in re-sealable plastic bag, pour in 1 cup Balsamic Garlic and refrigerate 1 hour. Remove salmon steak from bag, reserving liquid for basting. Broil 6-8 minutes, baste once, turn continue broiling 5-7 minutes and baste.

    Yellow squash
    Red peppers
    Grape tomatoes
    Benissimo Roasted Garlic Oil

    Slice all vegetables, heat 1/2 C Roasted Garlic oil in frying pan and sauté vegetable until tender. Serve alone, with rice or pasta. Toss with a little more Roasted Garlic oil and serve.

    Cherry Balsamic Glazed Pork Chops

    2 4 oz Boneless pork chops
    1/3 cup Benissimo Cherry Balsamic Vinegar
    1 teaspoon Sugar
    1 teaspoon Cherry Preserves

    Sauté the pork chops to an internal temperature of 140 degrees. Remove from the pan and keep hot. Add 1/3 cup Benissimo Cherry Balsamic vinegar and 1 teaspoon sugar to the pan. Heat to boiling and reduce by one half. Add 1 teaspoon cherry preserves to the reduced balsamic vinegar. Stir to combine. Add cooked pork chops to pan, coat with glaze and serve. Serve any remaining glaze on side.

    Benissimo Roasted Garlic Turkey

    Preheat oven to 300 degrees. Place thawed turkey in 3 inch deep roasting pan. Shake Benissimo Roasted Garlic Oil well, and pour contents of bottle over the turkey, rubbing in the herbs and spices inside and outside of the skin. Place in oven and roast uncovered at 300 degrees, basting regularly until internal temperature reaches at least 170 degrees (verify using meat thermometer).

    Mediterranean Classic Chicken

    4-6 chicken breast halves
    Or 4-6 Skinless boneless chicken breast halves
    3/4 cup Benissimo Mediterranean Garlic Oil
    1/4 cup honey

    Place chicken breast in a shallow baking dish. Pour Benissimo Mediterranean Garlic Oil over chicken and marinate 2 hours, turning after 1 hour. Pre-heat oven at 350 degrees. Bake chicken breast at 350 for 50 minutes (or skinless, boneless chicken breast for 20 minutes) or until almost cooked through. Drizzle chicken with honey, finish cooking for 5 minutes (or until completely cooked) and serve.

    How to Make an Out-of-This-World Steak Sandwich

    It doesn't take much more than some nice meat on some nice bread. Cut steakhouse executive chef Lee Hefter gives us his steak recipe.

    A sandwich should be thoughtfully laid out, with components that add up to a complete meal, but the most important thing is that the ingredients should be of excellent quality. They should also be easy to come by: It's a sandwich, after all. That's why I start with steak. It's never been easier to buy great beef. For the perfect steak sandwich, don't be afraid to buy a nice cut of beef. The three basic cuts I use to make a sandwich without requiring the tenderization process of a marinade are rib eye, New York strip (sirloin), and filet, all available from any butcher. To season it, simply salt and pepper the meat, and that's it. That's all you have to do to it.

    This open-faced sandwich is a bit more elegant than one you pick up it's like a great steak salad on toast. Again, other than salt and pepper, there's no need for seasoning. You get all the zing you need from glazing the sautéed vegetables with a little steak sauce added right to the pan. Everything you want is already in that bottle&mdashthe tomatoes, the spices, the vinegar&mdashand in just the right proportions. It's a fail-safe way to add flavor you're going to look like a genius.

    How to Make Garlic Mayo

    Place peeled garlic clove on clean work surface. Using broad side of a chef's knife, crush slightly and macerate, using circular motions, until it becomes paste. Add a pinch of kosher salt and mix. Stir paste into mayonnaise, adding ground black pepper and a pinch of finely chopped flat-leaf parsley. Use about 2 garlic cloves to 1/4 cup mayo, more or less according to your taste.

    Lee Hefter is the executive chef at Wolfgang Puck's steakhouse, Cut, in Los Angeles. His favorite sandwich besides this one is the torta de lengua(beef tongue) from his local taco truck in Los Angeles.

    Garlic Butter Skillet Steak and Shrimp

    This post may contain affiliate links. Please check our privacy and disclosure policy.

    Learn how to make the most tender pan-seared garlic butter skillet steak and shrimp. You don’t have to go out to get good surf & turf when you can make it so easily at home!

    I take that back. You can pretty much eat skillet steak and shrimp all year long because it’s made indoors on a skillet which makes it perfect for weeknights, weekends, summer, or even winter.

    Along with being a year-round recipe, it’s incredibly easy to make. As in I could buy steaks, ask the hubby to season them and throw them in a pan and around 20 minutes later, we could be eating a fancy skillet steak dinner.

    It’s no secret that I love a good steak dinner. I’m not the kind of girl that’s afraid to order a hunk of meat at a restaurant. In fact, most days we eat out, I’ll order beef rather than chicken. So imagine my surprise when I looked through the archives here and realized that I hadn’t shared an easy steak recipe with you! I take that back. I’ve shared my steak fajitas before, but I mean a real surf & turf dinner recipe, you know?

    So today’s skillet steak and shrimp is topped with homemade garlic herb butter.

    How to make garlic herb butter:

    You’ll need just a handful of ingredients to make this garlic butter that’s perfect on steak, shrimp, and even roasted potatoes!

    • Softened butter: it’s important to use softened butter, so everything mixes in quickly and evenly
    • Pressed garlic (or minced): garlic is good, but getting a large piece can be harsh! I like to press the garlic using this(affiliate link) which ensure evenly garlickiness throughout.
    • Chopped herbs: use what you like or use what you have. My goto for steak is thyme and rosemary – love how those flavors pair so well with seared steak.
    • Maldon salt + black pepper: that coarse salt is the perfect accompaniment to a perfectly pan seared steak. Also, coarse black pepper and lots of it for good flavor!

    Timing and temperature is everything when it comes to garlic butter skillet steak and shrimp:

    It’s important to keep an eye on the time and temperature of your steak so that you can avoid overcooking it. My favorite tool is a digital meat thermometer that comes in handy for all sorts of things!

    • Rare: seared edges with a bright red interior. You’ll know it’s rare when it’s soft and spongy. (120- 130ºF)
    • Medium-rare: seared outside with pinkish red interior. Still on the softer side but it’ll also have a springy firmness to it (130 – 140ºF)
    • Medium: pink centers with brown meat surrounding it. Less springy firmness than a medium rare (140- 150ºF)
    • Medium-well: faint pink color in just the very center. Feels quite firm to the touch (150- 160ºF)
    • Well Done: solid brown throughout. It will feel very firm. 160 – 170ºF

    Keep in mind that the meat will continue to cook an additional 5 degrees or so once you pull it off the pan or grill so if you prefer your steak medium-rare, pull it off when it’s closer to 125ºF, and it’ll be 130ºF by the time you enjoy it!

    Tips for perfect garlic butter skillet steak and shrimp:

    • Buy a well-marbled steak. The white streaks of fat throughout the steak is what we’re talking about. It’s the stuff that keeps the steaks tender and juicy and adds tons of flavor! I suggest avoiding prepackaged steak unless your grocery store has superior quality steaks wrapped up. Usually, the butcher is the best way to go!
    • Remove the steak from the refrigerator 20-30 minutes prior to cooking. This allows the steak to cook more evenly throughout.
    • Salt the steaks early. right after you take them out of the refrigerator salt them. This leaves you with an amazing crust on the outside and allows for your self to be flavorful throughout!
    • Look at the thickness. Thicker steaks will take longer to cook then thinner ones obviously. So if you’re someone that’s particular about rare steaks, a thicker piece will be a little more forgiving if this is your first time cooking a steak.
    • Do the touch test but then, test with a thermometer. Poke it with your finger, does it feel spongy, or does it spring back just a little bit, is it firm? When you think you’re getting close, test it with a thermometer just to be sure!
    • Let the steak rest for 5-7 minutes. Don’t touch it, just walk away.
    • Don’t wrap it in foil. Contrary to what a lot of people say, I find wrapping a good, perfectly seared steak in foil causes it to lose all it’s crispy outer beauty. Just let it relax uncovered, it’s just 5 minutes!

    Equipment for garlic butter skillet steak and shrimp:

    Reasons why you need to make skillet steak and shrimp:

    • quick with not much prep work involved
    • not intimidating in the least bit
    • makes a ton and leftover steak works well to make this pizza

    There you have it! Grab a couple of steaks on the way home tonight and put this baby together!

    Grilled Steak & Lobster

    Trust me, no one will be disappointed….

    • 4 – 6 ounce steaks
    • 1 Tablespoon olive oil
    • Kosher salt & fresh ground pepper
    • 1/4 cup butter
    • 2 Tablespoons fresh thyme, chopped
    • 2 Tablespoons Dijon mustard
    • Juice of 1 whole lemon
    • 2 cloves garlic, chopped
    • 4 lobster tails
    1. Remove steaks and tails from fridge 30 minutes before cooking
    2. Meanwhile, combine butter, thyme, mustard, lemon juice, garlic & salt in small pot over low heat until melted – keep warm.
    3. Using kitchen shears, cut right up the middle of the shell towards the tail, but not through the tail. Using the cut as your guide, use a knife to cut down through the meat but not through the bottom shell. Pull back the sides of the shell to expose the meat and brush well with the butter mixture – set aside.
    4. Heat grill to medium/high, rub steaks with olive oil, season with salt & pepper and cook about 5 minutes, flip and cook another 4 minutes or until done to your liking. Remove steaks from grill, cover with foil and let rest about 10 minutes.
    5. Place tails meat-side down for approximately 5-6 minutes, then turn and cook another 3-4 minutes or until done – basting of course. Serve steak and lobster with extra butter sauce

    Sliced Strip Steak with Arugula and Parsley - Recipes

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    As a way of incorporating a savory taste of steak into a recent wine party I catered, I chose to make Giada de Laurentiis’ Penne with Beef and Arugula. Being the pasta lover that I am, I find that I am always looking for more protein and this recipe provides it by way of a New York Strip steak that has a beautiful flavor and perfectly sliced bites. The dressing, a mixture of balsamic vinegar, olive oil and fresh herbs, is a wonderful balance of sweet punch and melt-in-your-mouth deliciousness. It really is a meal in and of itself due to the combination of protein, carbs, vegetables and a bit of healthy fat in the dressing.

    Key Things To Keep In Mind

    *Cook the steak for no more than 7 minutes on each side and allow it to sit for at least five minutes to seal in all of the fantastic flavor.

    *Feel free to use whole wheat penne.

    *Whether it is served hot or cold, it makes for a filling meal that leaves you satisfied.

    Penne with Beef and Arugula

    adapted from Giada de Laurentiis

    • 1 (1-pound) New York strip steak
    • 1 teaspoon herbs de Provence
    • 1 garlic clove, minced
    • 3/4 cup extra-virgin olive oil, plus 3 tablespoons
    • 1 pound penne pasta
    • 1/4 cup balsamic vinegar
    • 2 tablespoons Dijon mustard
    • 1/2 teaspoon salt, plus more for steak and pasta water
    • 1/2 teaspoon freshly ground black pepper, plus more for steak
    • 1/4 cup chopped fresh basil leaves
    • 1/4 cup chopped fresh parsley leaves
    • 2 cups chopped arugula

    1. Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.

    2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.

    3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.

    An Unexpected Combination: Penne with Beef and Arugula | The Simply Luxurious Life |

    As a way of incorporating a savory taste of steak into a recent wine party I catered, I chose to make Giada de Laurentiis’ Penne with Beef and Arugula. Being the pasta lover that I am, I find that I am always looking for more protein and this recipe provides it by way of [&hellip]

    Hy-Vee Recipes and Ideas

    Date night in? Try our one-pot, 30-minute recipe that features medium-rare New York strip steak, green beans, and tender potatoes.

    Recipe Tags

    Servings and Ingredients


    Things To Grab


    Preheat oven to 350 degrees. Heat 1 tablespoon butter and 1 tablespoon oil in a medium cast iron skillet over medium heat. Add mushrooms and cook for 6 to 8 minutes or until tender. Transfer mushrooms to a bowl set aside.

    Pat steaks dry. Rub both sides of steak with 1/2 teaspoon oil. Season steaks with salt and pepper. Heat remaining 1 tablespoon oil in skillet until shimmering. Sear steaks in hot oil for 1 minute on each side. Remove skillet and add 2 tablespoon butter. Transfer skillet with steaks to oven and roast, uncovered, for 2 to 4 minutes or until medium-rare (130 degrees.) Transfer steaks to a cutting board cover loosely with foil and let rest for 5 minutes. Discard fat from skillet and wipe skillet clean.

    heat potatoes and green beans separately in microwave according to package directions cover and keep warm.

    Combine 2 tablespoons water and cornstarch add to skillet. Whisk in remaining 3/4 cup water and au jus sauce mix. Bring to boiling cook and whisk 1 minute. Add mushrooms and remaining 1-1/2 teaspoon butter. Cook and stir until heated through. Remove from skillet.

    To serve, cut steaks across the grain into 1/2-inch slices. Arrange beans, steaks, and potatoes on serving plates top with mushroom sauce.


    Mix breadcrumbs, roasted peppers, 2 tablespoons oil, capers, parsley, garlic, red pepper flakes, and 1/2 tsp. salt together in medium bowl.

    Season steak with salt and pepper and position so that short side of steak faces you. Butterfly and open steak as if it were a book, leaving a half-inch strip uncut at the "spine." Cover with proscuitto, shingle the cheese slices on top, and then sprinkle the seasoned crumbs over bottom half of steak. Leave a one-inch border all around filling.

    Starting with short side nearest you, roll up steak, pinching to keep roll tight. Tie at one-inch intervals with twine. Season steak with salt and pepper, brush with 2 tablespoons oil, and refrigerate while heating grill. (Steak may be wrapped and refrigerated for up to 1 day.)

    Light large chimney (about 6 quarts of coals) filled with charcoal briquettes (don't use hardwood charcoal) until covered with thin coating of ash.

    Empty coals into grill and spread into even layer over half of grill. Set cooking grate in place, cover grill, heat for 5 minutes, and clean grate.

    Place steak directly over coals and grill until browned on all four sides, about 3 minutes per side. Move steak to cool side of grill and brush with 2 tablespoons oil.

    Cover grill, opening vents and positioning lid vent opposite fire, and cook until instant-read thermometer inserted into center of steak registers 120 degrees F, 20 to 30 minutes, rotating and brushing steak every 10 minutes with 1 tablespoon olive oil.

    Transfer steak to cutting board, tent with foil, and let rest 10 minutes. Remove twine and slice steak crosswise into 1/2-inch-thick slices.