Bob Fila/Chicago Tribune
Grilled top blade steak with arugula salad, scorched croutons
Prep: 25 minutes
Cook: 10 minutes
2 top blade steaks (about 1 1/2 pounds), 1 to 1 1/4 inches thick
1/4 to 1/2 teaspoon kosher salt
2 thick slices, artisan bread, crusts removed, torn into ragged 1 1/2-inch pieces
2 tablespoons extra-virgin olive oil
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
Freshly ground pepper
1. Pat the steaks dry with a paper towel; season liberally with the kosher salt. Toss the bread with 1 tablespoon olive oil.
2. Heat a charcoal or gas grill for high heat (425 to 475 degrees), scrape the grate clean, oil it lightly. Cook the steaks on the hottest part of the grill until seared, 3 to 3 1/2 minutes. Flip; sear the second side, 3 to 3 1/2 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; cook, 1 to 4 minutes.)
3. Meanwhile, grill the bread croutons, turning them 2 to 3 times, until they are tinged with brown.
4. 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; toss with the dressing. Slice the steak against the grain into 1/2-inch-thick slices; put 4 to 5 slices on each plate. Pile a portion of the salad on top of each serving; balance a few croutons on top. Drizzle any meat juices from the cutting board over it all; sprinkle to taste with the finishing salt and pepper.
Per serving: 503 calories, 30 g fat, 10 g saturated fat, 141 mg cholesterol, 12 g carbohydrates, 45 g protein, 366 mg sodium, 1 g fiber.
This recipe comes from "Pure Beef: An Essential Guide to Artisan Meat With Recipes for Every Cut" (Running Press, $27), by Lynne Curry, who writes: "When I crave a steak and a salad, this is what I envision: a small but exquisite piece of grilled beef with a heap of peppery greens and grilled croutons — all drizzled with dressing and meat juices."