Ingredients
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1 lb boneless New York strip steaks
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1/4 cup pine nuts
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1/2 cup oil-packed sun-dried tomatoes
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1 (5 oz) pkg arugula
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2 tbsp olive oil
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2 tbsp balsamic vinegar
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1 (2 oz) chunk Parmesan cheese
Steps
1
Set grill to medium-high. Season the steak with salt and pepper. Grill steak 4–6 min. per side, until an instant-read thermometer reads 145°F (for medium). Transfer steak to a cutting board and let rest 5 min.
2
Meanwhile, in a dry skillet, toast pine nuts 5 min., until golden brown. Drain and slice the sun-dried tomatoes.
3
On a large platter, combine the arugula and tomatoes. Drizzle with the oil and vinegar. Season with salt and pepper. Using a vegetable peeler, shave the Parmesan on top. Thinly slice steak and arrange over arugula. Garnish with pine nuts.
