Grilled Steak with Baby Arugula and Parmesan Salad

The lemon in this dressing, combined with the shaved Parmesan really make the arugula shine!

serves 4 ( 5 points +)

• 1 lb. lean sirloin steak
• 2 tsp. chopped, fresh thyme
• salt and pepper
• 2 lemons, halved
• 1 T. olive oil
• 1/2 tsp. Dijon mustard
• 5 oz. baby arugula
• 1/4 c. ( 1 oz) shaved, fresh Parmesan cheese

Heat a cast iron skillet or grill pan over medium-high heat. Spray with nonstick spray. Rub thyme, salt and pepper over both sides of steak. Grill 4-5 minutes per side or until desired doneness. Remove and let stand 5 minutes before slicing thinly against the grain.

 For dressing, place lemon halves, cut side down on skillet. Cook for 2 minutes. Remove and squeeze juices into a small bowl. Add olive oil, Dijon and salt and pepper to taste. Whisk well. 

Place arugula in a large bowl. Drizzle dressing over the top and toss to coat. Divide arugula evenly among 4 plates. Top with steak and shaved Parmesan.