Grilled Steak Salad with Artichokes and Arugula

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  • 2 pounds steak (such as New York or top sirloin)
  • 1 (5 ounces) package arugula
  • 1 (13.75-ounce) can of quartered artichoke hearts, drained
  • 2 tablespoons balsamic vinegar, divided
  • 1/3 cup extra-virgin olive oil
  • Freshly ground black pepper to taste
  • 4 ounces Parmesan cheese, shaved


Arrange arugula on platter. Toss the artichoke hearts with 1 tablespoon of the vinegar and the olive oil and place on top of the arugula.
Rub steaks with salt and pepper. Grill over hot coals for about 5 minutes per side or to desired doneness.
Let rest for 5 minutes. Slice thinly across grain.
Place on top of the salad and drizzle with remaining vinegar.
Sprinkle with freshly ground pepper and Parmesan cheese.

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