Grilled Steak Salad with Celery and Arugula

1 pound thin cut steak

Olive oil

Salt and pepper to taste

1 bag arugula

2 celery stalks, thinly sliced

¼ C Italian parsley leaves

1 small wedge parmesan cheese

Dressing

½ C olive oil

1 t Dijon mustard

1 clove garlic

1 salt cured anchovy fillet soaked in water for 5 minutes (longer is ok), filet removed, bones discarded.

Juice from half a lemon

2-3 dashes Worcestershire sauce

Salt and pepper to taste

Brush the steak with olive oil and season with salt and pepper.  Get a cast iron skillet piping hot over a high flame and sear the steak on each side, about 3 minutes a side.  Place the stead aside to rest while finishing the salad.

Combine the arugula, celery, and parsley in a large bowl.  To make the dressing combine all the dressing ingredients in a food processor or blender and process until smooth.  Season the greens with dressing.  Slice the steak into thin slices and toss with the salad.  Place the salad in the serving dish and top with a  generous amount of shaved parmesan.

Serves 4