Serves 8
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 clean citrus, and the grilled flavor of the meat--not to mention the Parmesan! This is probably best served at home for lunch, but it can also be sent in a lunch box as long as the greens aren't dressed ahead of time--send the dressing on the side.
Ingredients
3 tablespoons extra virgin olive oil
2 1/2 teaspoons lemon juice
1 1/4 teaspoons balsamic vinegar
Dash kosher salt
Dash freshly ground black pepper
1 1/2 pounds beef tri-tip (bottom sirloin)
1 bunch (about 5 1/2 cups) arugula
3/4 cup Parmesan cheese, shaved
Method
To make the dressing, combine the olive oil, lemon juice, balsamic vinegar, salt and pepper. Set aside.
Grill the beef to medium rare, let cool 10 minutes. Slice thin.
Toss the arugula with the dressing and add beef and shaved Parmesan.
Nutrition
As provided in Lunch Lessons: Changing the Way We Feed our Children Per serving: 236 calories (150 from fat), 17g total fat, 7g saturated fat, 43mg cholesterol, 373mg sodium, 2g total carbohydrate (0g dietary fiber, 2g sugar), 16g protein
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