Fast & Fabulous: Grilled Sirloin Steak with Watercress, Parsley & Parmesan Salad!
May 25, 2014 / Stephanie Miskew / 0 Comments
Looking for a light, yet satisfying Summer-inspired meal with oodles of flavor that can be prepared in a flash? The latest installment of our “Fast & Fabulous” recipe series definitely fits the bill: Grilled Sirloin Steak with Watercress, Parsley & Parmesan Salad.
The heat of Summer is already in full swing here in South Florida and lately I’ve been craving salads with crisp, chilled greens and my latest obsession is watercress. With it’s delightful texture and spicy, peppery flavor it’s definitely not your average green! Native to Europe and Asia, watercress belongs to the same family as mustard greens and radishes (aka Brassicaceae) and is one of the oldest known leafy greens consumed by humans. It is semi-aquatic in nature and well-suited to hydroponic cultivation. Watercress is also high in Vitamin C, iron, calcium, folic acid and has even been touted as having cancer-preventing properties. In addition to its health benefits, watercress makes a delicious salad on its own or mixed with other greens such as Italian flat leaf parsley.
When it comes to steak, sirloin is one of the most affordable, yet flavorful cuts of beef around. It is very versatile and perfect for simply seasoning and throwing on the grill for a delicious dinner that can be ready in minutes. At your butcher or grocery store, look for a steak marked “Top Sirloin” in order to get the best cut. For this recipe, season the steak liberally on both sides with kosher salt and pepper and you will be amazed at the flavor this simple preparation provides.
As for a wine to pair with this recipe, I would recommend a juicy Shiraz from Australia like the Chateau Tanunda Grand Barossa Shiraz ($17); or, if you’re in the mood for a white wine that will highlight the green element of the dish, the Forefather’s Sauvignon Blanc ($18) from New Zealand would also be an excellent option. I really hope you enjoy our latest “Fast & Fabulous” recipe! What’s your favorite Summer salad ingredient? Do tell in the comment section below!
“Grilled Sirloin Steak with Watercress, Parsley & Parmesan Salad”
1 1/2 lb. sirloin steak
3 Tablespoons olive oil, divided plus additional
2 cups fresh watercress, large stems removed
1 cup fresh, flat-leaf Italian parsley leaves
Kosher salt and freshly ground black pepper to taste
2 oz. shaved Parmigiano-Reggiano cheese (aka Parmesan) plus extra for garnish**
1 Tablespoon fresh lemon juice
Remove steak from refrigerator and let sit at room temperature for 30 minutes. Pat steak dry with paper towels, then rub with 2 Tbsp. olive oil and season generously on both sides with kosher salt and pepper.
Prepare a grill (or grill pan if cooking indoors) and heat to medium-high. Brush grates with olive oil. Grill steak to desired doneness, 5-7 minutes per side for medium-rare. Let steak rest for 5 minutes before slicing against the grain.
In the meantime, toss watercress, parsley, Pamigiano-Reggiano, lemon juice and remaining 1 Tbsp. oil in a medium bowl. Season with salt, pepper and more lemon juice to taste. Plate salad and top with slices of steak and more shaved Parmigiano-Reggiano if desired.
**to shave the Parmigiano-Reggiano cheese, use a potato peeler and “peel” thin slices of the cheese from the thin sides of the wedge!
May 25, 2014 / Stephanie Miskew / 0 Comments
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