Ingredients: |
Ingredients: 5 tbsp extra-virgin olive oil
1 tbsp juice from 1 lemon
2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
1 tbsp chopped fresh parsley leaves
1 tbsp chopped fresh oregano leaves
Salt and coarsely ground black pepper
1 tsp vegetable oil
4 boneless strip steaks, 1 to 1 1/4 inches thick (8 to 10 ounces each), trimmed of exterior gristle and patted dried with paper towels
8 cups loosely packed arugula
3 oz Parmesan cheese, cut into thin shavings
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Directions: |
Directions:For the best results, use high-quality extra-virgin olive oil and genuine Parmesan cheese. The greens may be washed and dried up to a day ahead of time, but the vinaigrette should be made the same day for the best flavor. If the arugula is very mature, tear the leaves into 2 or 3 pieces. Serve a crusty loaf of bread alongside to soak up any remaining vinaigrette and juices from the steak.
Whisk together the olive oil, lemon juice, garlic, parsley, oregano, and a pinch each of salt and pepper in a small bowl until smooth.
Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, season the steaks liberally with salt and pepper. Lay the steaks in the pan and cook, without moving, until a well-browned crust forms, about 5 to 6 minutes. Using tongs, flip the steaks. Reduce the heat to medium. Cook 3 to 4 minutes more for rare (120 degrees on an instant-read thermometer) or 5 to 6 minutes for medium-rare (125 degrees). Transfer the steaks to a cutting board, tent with aluminum foil, and let rest for 5 minutes.
Divide the arugula evenly among 4 individual plates. Cut each steak crosswise into thin strips and arrange the steak over the arugula. Drizzle any juices that collected from the meat over the greens. Rewhisk the dressing and drizzle it over the steak and greens. Sprinkle with the Parmesan and serve immediately. |
This recipe for Tuscan-Style Steak with Arugula and Parmesan is from