I just love this combination of steak with the mustard vinaigrette! I adapted this from a Cooking Light recipe.
Grilled Steak with Arugula and Parmesan Salad
extra virgin olive oil
2 t chopped fresh or 1 t dried thyme
freshly ground black pepper
4 (4-oz) flat-iron steaks
2 lemons, halved
1 T chopped fresh chives
2 T extra-virgin olive oil
2 T fresh lemon juice
2 t Dijon mustard
good pinch kosher salt
2 c loosely packed baby arugula
2 c chopped bibb, green, or red leaf lettuce
shaved fresh Parmigiano-Reggiano cheese
Heat a grill to high. Rub olive oil, thyme, salt, and pepper over steaks. Cook 4 min on each side or until desired degree of doneness. Remove steaks to rest.
In a large bowl, whisk together chives, olive oil, lemon juice, mustard, and salt. Add the arugula and lettuce; toss to coat. Arrange some salad on each of 4 plates; top each salad with steak, sliced across the grain, and cheese.