Entree - Tuscan-Style Steak with Arugula and Parmesan
This rich recipe is one of our favorites with a nice big red wine such as our 2007 Cabernet Franc. We stock up on New York Strip Steaks when they are on sale and freeze them so that we have them in stock when the urge hits. This is a fast meal to make but is packed with rich flavors that take advantage of the fresh herbs we grow in our backyard. This recipe and photo recommends slicing the steak to be more like a salad. But we throw the whole steak on top of the arugula, add the sauce and a lot of shaved parmesan. We then pair it with Mushroom Risotto and Ciao Bella, it’s a wonderful thing!
Category : Summer Recipes 2009
INGREDIENTS:
- 5 Tbsp extra-virgin olive oil
- 1 Tbsp fresh-squeezed lemon juice
- 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
- 4 boneless New York strip steaks (boneless if you are slicing, they can have bone-in if serving whole) 1 ¼ inches thick (8 to 10 ounces each), trimmed of exterior gristle (if slicing) and patted dried with paper towels.
- 8 cups loosely packed arugula, washed and dried
- 3 ounces Parmesan cheese, cut into thin shavings (I use a potato peeler)
DIRECTIONS:
- 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.
- Divide the arugula evenly among 4 individual plates. (If cutting the steak) 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.
- Re-whisk the dressing an drizzle it over the steak and greens.
- Sprinkle with the Parmesan and serve immediately.
Yield: 4 Servings