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Tuscan-Style New York Strip with Arugula-Artichoke Salad

Tuscan-Style New York Strip with Arugula-Artichoke Salad
Tuscan-Style New York Strip with Arugula-Artichoke Salad might be just the main course you are searching for. This recipe makes 6 servings with 616 calories, 37g of protein, and 29g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. If you have lemon rind, thinly onion, pepper, and It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 4 hours and 53 minutes.

Instructions

1
Combine 1 tablespoon oil, garlic, thyme sprigs, and lemon rind in a large zip-top plastic bag.
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Lemon PeelLemon Peel
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2
Add the steaks to bag; seal and marinate in refrigerator for 3 1/2 hours, turning occasionally.
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SteakSteak
3
Remove bag from refrigerator, and let stand for 30 minutes.
4
Remove the steaks from marinade, and discard marinade.
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SteakSteak
5
Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
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6
Place potatoes and bay leaf in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer for 15 minutes or until crisp-tender.
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7
Drain; discard bay leaf. Cool completely; cut into 24 (1/3-inch-thick) slices.
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8
Preheat the grill to medium-high heat.
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9
Combine 2 cups water and 1/4 cup juice in a large bowl. Trim about 2 inches from top of each artichoke.
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10
Cut each in half vertically.
11
Remove fuzzy thistle from bottom with a spoon. Trim any remaining leaves and dark green layer from base.
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12
Place artichoke halves in lemon water.
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ArtichokeArtichoke
LemonLemon
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13
Combine 2 tablespoons oil, 2 tablespoons juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir with a whisk. Thinly vertically slice artichokes.
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14
Add sliced artichokes, arugula, and thinly vertically sliced onion to bowl; toss gently to combine.
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ArugulaArugula
OnionOnion
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15
Place steak, potato slices, and lemons on grill rack coated with cooking spray. Grill steak 4 minutes on each side or until desired degree of doneness. Grill potatoes for 3 minutes on each side or until tender. Grill lemons for 2 minutes on each cut side.
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16
Let the steak stand for 5 minutes.
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17
Cut steak diagonally across grain into thin slices.
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18
Place 4 potato slices on each of 6 plates.
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19
Sprinkle evenly with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and thyme leaves.
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20
Place 1 cup arugula mixture on each plate, and top each serving with 4 teaspoons cheese. Arrange 3 ounces steak on each serving, and drizzle evenly with remaining 1 tablespoon olive oil and remaining 2 tablespoons lemon juice.
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21
Serve with grilled lemon.
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LemonLemon
22
Wine Match: Brazin Lodi Old Vine Zinfandel ($1
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23
a big, juicy wine loaded with vanilla, dark fruit, spice, and acidity to balance the lemony tang of the Tuscan-Style New York Strip. --Julianna Grimes
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VanillaVanilla
FruitFruit
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DifficultyExpert
Ready In4 hrs, 53 m.
Servings6
Health Score81
Gluten FreeVery Healthy
DietsGluten Free
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