Tuscan-Style New York Strip with Arugula-Artichoke Salad Recipe

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Tuscan-Style New York Strip with Arugula-Artichoke Salad
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Ingredients
18
Count
Nutrition
386
Calories
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Ingredients:

Directions:

  1. Combine 1 tablespoon oil, garlic, thyme sprigs, and lemon rind in a large zip-top plastic bag. Add the steaks to bag; seal and marinate in refrigerator for 3 1/2 hours, turning occasionally. Remove bag from refrigerator, and let stand for 30 minutes. Remove the steaks from marinade, and discard marinade. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  2. Place potatoes and bay leaf in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer for 15 minutes or until crisp-tender. Drain; discard bay leaf. Cool completely; cut into 24 (1/3-inch-thick) slices.
  3. Preheat the grill to medium-high heat.
  4. Combine 2 cups water and 1/4 cup juice in a large bowl. Trim about 2 inches from top of each artichoke. Cut each in half vertically. Remove fuzzy thistle from bottom with a spoon. Trim any remaining leaves and dark green layer from base. Place artichoke halves in lemon water. Combine 2 tablespoons oil, 2 tablespoons juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir with a whisk. Thinly vertically slice artichokes. Add sliced artichokes, arugula, and thinly vertically sliced onion to bowl; toss gently to combine.
  5. Place steak, potato slices, and lemons on grill rack coated with cooking spray. Grill steak 4 minutes on each side or until desired degree of doneness. Grill potatoes for 3 minutes on each side or until tender. Grill lemons for 2 minutes on each cut side. Let the steak stand for 5 minutes. Cut steak diagonally across grain into thin slices.
  6. Place 4 potato slices on each of 6 plates. Sprinkle evenly with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and thyme leaves. Place 1 cup arugula mixture on each plate, and top each serving with 4 teaspoons cheese. Arrange 3 ounces steak on each serving, and drizzle evenly with remaining 1 tablespoon olive oil and remaining 2 tablespoons lemon juice. Serve with grilled lemon.
  7. Wine Match: Brazin Lodi Old Vine Zinfandel ($16) a big, juicy wine loaded with vanilla, dark fruit, spice, and acidity to balance the lemony tang of the Tuscan-Style New York Strip. -Julianna Grimes
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 386.01 Kcal (1616 kJ)
Calories from fat 104.51 Kcal
% Daily Value*
Total Fat 11.61g 18%
Cholesterol 25.92mg 9%
Sodium 543.09mg 23%
Potassium 1648.43mg 35%
Total Carbs 63.63g 21%
Sugars 8.84g 35%
Dietary Fiber 12.81g 51%
Protein 12.81g 26%
Vitamin C 64.6mg 108%
Iron 9.6mg 53%
Calcium 146.7mg 15%
Amount Per 100 g
Calories 70.36 Kcal (295 kJ)
Calories from fat 19.05 Kcal
% Daily Value*
Total Fat 2.12g 18%
Cholesterol 4.72mg 9%
Sodium 98.99mg 23%
Potassium 300.47mg 35%
Total Carbs 11.6g 21%
Sugars 1.61g 35%
Dietary Fiber 2.33g 51%
Protein 2.33g 26%
Vitamin C 11.8mg 108%
Iron 1.7mg 53%
Calcium 26.7mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.9
    Points
  • 10
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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