Name: Strip Steak Salad With Arugula and Parsley
Yield: 4 Servings
Ingredients: 2 (1"-thick) boneless New York strip steaks (about 10 ounces each); Kosher salt, freshly ground pepper; freshly ground pepper; 1 bunch arugula, tough stems removed; 1/4 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

Image may contain Plant Food and Produce

Photo by Christopher Testani.

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

Recipe notes

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Recipe notes

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