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Ingredients
- 2 rib-eye steaks (about 1 inch thick and 12 ounces each)
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground pepper
- 4 cups arugula
- 1 to 2 tablespoons lemon juice
- 1/2 lemon
- 1 ounce Parmigiano-Reggiano cheese
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Directions
Seared Rib-Eye With Arugula Salad
(Lufkin Daily News 6 11 08)
Makes 4 servings.
A zesty combination is rib-eye, a wonderful cut for grilling, and peppery arugula salad dressed with lemon and olive oil. A squeeze of lemon on the steak adds an air of freshness to it, too.
Preheat grill to high. Rub the steaks with oil and sprinkle with salt and pepper.
In a bowl, combine arugula with enough olive oil to lightly coat (if any oil is left over, reserve for another use). Add lemon juice to taste and season generously with salt and pepper. Transfer to a platter and garnish with shaved cheese. Grill steaks, turning once, for 8 to 12 minutes or until slightly charred and cooked to medium-rare or to desired doneness. Transfer to a cutting board and let rest for 5 minutes.
Cut the meat into 1/4-inch-thick slices and arrange around the rim of a platter. Squeeze lemon juice over steak and sprinkle with salt.
sub by: cherine
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