Grilled Steak with Baby Arugula Salad

1 teaspoon fresh thyme
Salt and pepper
4 (4 ounce) flat iron steaks (I used 2 sirloin steaks)
1 lemon, halved
1 scallion, diced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/8 teaspoon Kosher salt
1 package baby arugula
1 seedless cucumber, diced
1 package mushrooms, chopped
Shaved Asiago cheese

Heat grill pan over medium-high heat. Rub thyme, salt and pepper over each side of steaks. Add steaks to hot pan; cook until desired temperature. Remove steaks from pan. Add lemon halves, cut side down, to pan; cook 3 minutes. Cut steaks across the grain into thin slices.

Combine olive oil, lemon juice, mustard and salt and pepper in a bowl, stirring with a whisk. Drizzle over arugula. Add cucumber, scallions and mushrooms; toss to coat.

Arrange on plates and top with sliced steak and grilled lemon half. Top with shaved cheese.

Chad's rating: 9/10 - Would like to add Garbanzo beans next time.
Amy's rating: 9.5/10

Recipe adapted from Cooking Light June issue.