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Homemade Coco Pazzo Steak & Salad

September 8, 2020

Recipe and photography provided by Heinen’s contributor, Courtney Holsworth of A Life From Scratch.

This steak and salad is a great “last gasp of summer,” “fire up that grill” kind of recipe. It’s also a very simple, yet special, dish if you’re doing date night at home.

This recipe is actually my homemade version of a steak and salad dish that my husband and I always get when we visit Coco Pazzo, our favorite restaurant in Downtown Chicago.

It appears extremely elegant and involved, but comes together with only 5 ingredients. Let’s get cooking!

Homemade Coco Pazzo Steak & Salad



  • 1 fillet, trimmed
  • 1 New York strip steak
  • Olive oil
  • Sea salt
  • Package of arugula
  • A few lemons
  • Shaved Parmesan


  1. Before cooking, rub the steaks with olive oil and bring to room temperature for about 30-40 minutes. Two minutes before cooking, rub the steaks with sea salt.
  2. Fire up the grill to high heat. Cook the steaks until desired doneness is reached. We like about 5-6 minutes per side. Once cooked, allow steaks to rest before cutting.
  3. Set the arugula out on the counter and bring to room temperature. This may seems silly, but the olive oil are more easily incorporated when the arugula isn’t cold.
  4. Dress the arugula with a generous amount of olive oil and lemon juice and give it a little massage with your hands. Top with plenty of shaved Parmesan.
  5. Thinly slice the steak and place on plates. Serve with plenty of salad. Enjoy!

Coco Pazzo Steak & Salad

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