Recipe: <!-- -->Arugula with Steak, Lemon and Parmesan<!-- -->
This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. We love the flavor combination of the spicy arugula, the...
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Cooking tools:
- Grill
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Tongs
- Peeler
- Serving bowl
- Plate
- Measuring spoon
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons lemon juice
- 1 1/4 teaspoons balsamic vinegar
- kosher salt
- ground black pepper
- 1 1/2 pounds beef tri-tip (bottom sirloin)
- 5 1/2 cups arugula
- 3/4 cup Parmesan, shaved
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