Heat your grill to high. Brush each filet on both sides with 1 tablespoon of the oil and season with salt and pepper on both sides. Grill until lightly charred and crusty approximately 2 to 3 minutes. Turn the steaks over and grill 2 to 3 minutes longer for medium rare. Transfer the steaks to a cutting board and let rest for 5 minutes. Whisk together the lemon juice and ¼ teaspoon salt and ¼ teaspoon pepper in a large bowl. Whisk in the remaining 3 tablespoons olive until emulsified. Add the arugula and onion and toss to coat. Mound the arugula and red onion mixture in the middle of your plate and place meat in center. Garnish with the parmesan cheese before serving. *adapted from original recipe from Bobby Flay's Grilling for Life cookbook
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