Nutrition Information Serves: 4 | Serving Size: 1 steak + 1 cup arugula salad + 1 lemon half Per serving: Calories: 258; Total Fat: 16g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Cholesterol: 75mg; Sodium: 360mg; Carbohydrate: 4g; Dietary Fiber: 1g; Sugar: 1g; Protein: 25g Nutrition Bonus: Potassium: 122mg; Iron: 17%; Vitamin A: 11%; Vitamin C: 27%; Calcium: 12%

1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, divided
4 (4-ounce) flat-iron steaks
2 lemons, halved
1 tablespoon chopped fresh chives
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard (certified gluten-free if necessary)
1/8 teaspoon kosher salt
4 cups loosely packed baby arugula
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

1 teaspoon chopped fresh thyme 1/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper, divided 4 (4-ounce) flat-iron steaks 2 lemons, halved 1 tablespoon chopped fresh chives 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon Dijon mustard (certified gluten-free if necessary) 1/8 teaspoon kosher salt 4 cup s loosely packed baby arugula 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Heat a grill pan over medium-high heat. Rub thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Add lemon halves, cut sides down, to pan; cook 3 minutes. Cut steaks across the grain into thin slices.

Combine remaining 1/4 teaspoon pepper, chives, and next 4 ingredients (through 1/8 teaspoon salt), stirring with a whisk. Drizzle over arugula; toss to coat. Arrange 1 steak, 1 cup arugula, and 1 lemon half on each of 4 plates; top each salad with 1 tablespoon cheese.