Sliced Strip Steak with Rocket and Parsley

Ingredients for Sliced Strip Steak with Rocket and Parsley

• 2 (1"-thick) boneless New York strip steaks (about 275g each)

• Sale kosher, pepe macinato fresco

• freshly ground pepper

• 1 bunch rocket, tough stems removed

• 1/4 medium red onion, thinly sliced

• 1 red chilli, thinly sliced

• 110g caper berries, halved if large

• 60g Parmesan, shaved

• 1 cup parsley leaves with tender stems

• 2 tablespoons fresh lemon juice

• 2 tablespoons olive oil, plus more for drizzling

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 rocket, onion, chilli, 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.

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

Avvertenza

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