GRILLED STEAK WITH PARSLEY-PARMESAN SALAD

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Grilled Steak with Parsley-Parmesan Salad image

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

Provided by Chris Fischer

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 pounds flatiron steak
3 tablespoons olive oil, divided, plus more
Kosher salt, freshly ground pepper
2 cups fresh flat-leaf parsley leaves
2 ounces Parmesan, shaved
1 tablespoon fresh lemon juice

Steps:

  • Rub steak with 2 tablespoons oil; season generously with salt and pepper. Let sit at room temperature 30 minutes.
  • Prepare a grill for medium-high heat; oil grill grate. Grill steak to desired doneness, 5-7 minutes per side for medium-rare. Let rest 5 minutes before slicing against the grain.
  • Meanwhile, toss parsley, Parmesan, lemon juice, and remaining 1 tablespoon oil in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve steak topped with parsley-Parmesan salad.

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