Recipe sourced from

Makes 4 servings


2 1″ – thick boneless New York strip steaks (about 10 ounces each)

Kosher salt and freshly ground black pepper

1 bunch arugula, tough stems removed

¼ medium red onion, thinly sliced

1 red chili pepper, thinly sliced

4 ounces caper berries, halved if large

2 ounces Parmesan cheese, shaved

1 cup parsley leaves with tender stems

2 Tablespoons fresh lemon juice

2 Tablespoons olive oil, plus more for drizzling


Prepare grill for medium-high heat. Season steaks generously with salt and pepper. Grill, turning several times, until lightly charred, 7–9 minutes for medium-rare. Transfer to a cutting board and let rest at least 15 minutes before thinly slicing.

Toss arugula, onion, chili, caper berries, Parmesan, and parsley in a medium bowl. Drizzle with lemon juice and oil and toss to coat; season with salt and pepper. Drizzle steak with oil and season with salt and pepper. Serve with salad.

Do Ahead: Steak can be grilled one day ahead. Let cool; cover and chill. Bring to room temperature before slicing.