INGREDIENTS
4 cups
baby arugula
1/2 tsp
black pepper
1/2 tsp
dijon mustard
16 oz
flat-iron steaks
1 tbsp
fresh chives
1 tsp
fresh thyme
1/8 tsp
kosher salt
1/4 tsp
kosher salt
1 tbsp
lemon juice
2
lemons
1 tbsp
olive oil
1 oz
parmigiano reggiano cheese