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 information
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
Preparation
Step 1
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.
Step 2
Toss arugula, onion, chile, 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.
Do Ahead
Step 3
Steak can be grilled 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.
Recipe notes
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