Name: Grilled Steak with Parsley-Parmesan Salad
Yield: 4 Servings
Ingredients: 1½ pound flatiron steak; 3 tablespoons olive oil, divided, plus more for drizzling; Kosher salt and freshly ground black pepper; 2 cups fresh flat-leaf parsley leaves; 2 oz. Parmesan, shaved; 1 tablespoon fresh lemon juice

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Peden + Munk

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

Recipe notes