Grilled Top Blade Steak with Arugula Salad and Scorched Croutons

Recipes reprinted with permission from PURE BEEF © 2012 by Lynne Curry, Running Press, a member of the Perseus Book Group.


Grilled Top Blade Steak with Arugula Salad and Scorched Croutons

When I crave a steak and a salad, this is what I envision: a small but exquisite piece of grilled beef and a heap of peppery greens and grilled croutons—all drizzled with dressing and meat juices.


Also known as flatiron, top blade steak is a new favorite on restaurant menus because this steak is the second most tender cut of all. It’s a thin cut, about one inch thick, and has no bones to get in the way of a great steak experience. I treat it to nothing more than coarse sea salt to form a crispy crust over the high heat of the grill or a grill pan. Pre-washed baby salad mix, as long as it’s very fresh, makes a fine substitute for the custom blend of arugula and herbs.


Makes 4 servings

2 top-blade steaks (about 1½ pounds), 1 to 1¼-inches thick


  • Kosher salt

  • 2 thick slices artisan bread, crusts removed and torn into ragged 1½ -inch pieces

  • 2 tablespoons extra-virgin olive oil, divided

  • 1 teaspoon sherry or red wine vinegar

  • 5 ounces baby arugula (about 6 cups)

  • 1 cup lightly packed fresh herb leaves, such as basil, parsley, dill, chives, chervil, tarragon, mint, or a combination

  • Finishing salt, such as coarse sea salt or flake salt

  • Freshly ground black pepper



Pat the steaks dry with a paper towel and season liberally with the kosher salt. Toss the bread with 1 tablespoon of the olive oil and set it aside.


Preheat a charcoal or gas grill for high heat (425° to 475°F), scrape the grate clean, and oil it lightly. Cook the steaks on the hottest part of the grill until seared, 3 to 3½ minutes. Use tongs to flip them and sear the second side for another 3 to 3½ minutes for medium rare. (To cook the steaks medium or beyond, slide them over to the coolest part of the grill and close the cover, then cook for 1 to 4 minutes more.)


Grill the reserved bread croutons while the steaks rest, turning them 2 to 3 times, until they are tinged with brown.


For indoor cooking, heat a grill pan over medium-high heat and preheat the broiler. Lay the steaks in the pan and cook without moving them for 31/2 to 4 minutes. Use tongs to flip them and sear the second side for an additional 3½ to 4 minutes for medium rare. (To cook the steaks further, slide the pan off the burner but leave the steaks in the pan for 1 to 3 minutes more.) Meanwhile, toast the croutons under the broiler, keeping a sharp eye on them and turning them once, until golden brown.


Transfer the steaks to a cutting board. While they rest, make the salad dressing by whisking the vinegar with the remaining 1 tablespoon olive oil in a small bowl. Put the arugula and herbs in a salad bowl and toss with the dressing. Slice the steak against the grain into ½-inch-thick slices and put 4 to 5 slices on each plate. Pile a portion of the salad on top of each serving and balance a few croutons on top. Drizzle any meat juices from the cutting board over it all and sprinkle to taste with the finishing salt and black pepper.


More Choice Cuts: Rib-eye and any of the other exceptional grilling steaks, including strip loin and top sirloin, will do quite well here. Chuck-eye steak is fattier but tender enough to grill.

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