Few people will object to steak for dinner especially if it’s on a bed of lemony arugula salad. This quick and no-fluff recipe by Cooking Light will have you enjoying dinner in just 20 minutes!

under 13 mins

Ingredients for servings


  • 1 teaspoon chopped fresh thyme

  • 0.25 teaspoon kosher salt

  • 0.5 freshly ground black pepper divided

  • 4 flat-iron steaks (4-ounce each)

  • 2 lemons halved

  • 1 tablespoon chopped fresh chives

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon fresh lemon juice

  • 0.5 teaspoon Dijon mustard tablespoon

  • 0.125 teaspoon kosher salt

  • 4 cups loosely packed baby arugula

  • 0.25 cup shaved fresh Parmigiano-Reggiano cheese (1 ounce)


  • Heat a grill pan over medium-high heat. Rub thyme, 0.25 teaspoon salt, and 0.25 teaspoon pepper over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Add lemon halves, cut sides down, to pan; cook 3 minutes. Cut steaks across the grain into thin slices.

  • Combine remaining 0.25 teaspoon pepper, chives, and next 4 ingredients (through 0.125 teaspoon salt), stirring with a whisk. Drizzle over arugula; toss to coat. Arrange 1 steak, 1 cup arugula, and 1 lemon half on each of 4 plates; top each salad with 1 tablespoon cheese..

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