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     Sliced Steak with Arugula and Parmigiano Header

           Sliced Steak with Arugula and Parmigiano
   Sliced Steak with Arugula and Parmigiano Photo
Category: Meat
Servings: 4
Total time: 40 min
Level: Easy
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Delicious prime steak with arugula and Parmigiano seasoned with olive oil. An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 2 16 ounce rib eye steaks at least 1 inch thick

- 1/2 pound baby arugula

- 2 tablespoons extra virgin olive oil

- 4 tablespoons white wine

- 1 generous tablespoon roughly chopped garlic

- 2 small sprigs of rosemary

- Peel of 1/4 of a lemon, cut into 2 pieces

- 3 ounces Parmigiano Reggiano or Grana Padano, thinly sliced with a vegetable peeler

- 2 tablespoons olive oil

- 2 teaspoons vinegar

- Salt


1.  Rinse the steaks in cold water and pat dry; sprinkle with a pinch of salt on all sides.

2.  In bowl or baking dish add olive oil and white wine and mix thoroughly.

3.  Peel and roughly chop the garlic; add it to the oil and white wine mixture and stir.




4.  Add the rosemary, lemon peel and a small pinch of salt to the mixture and stir.

5.  Place the steaks into the marinade and rub the marinade into each of the steaks on all sides. Let the steaks rest in the marinade for 20 – 30 minutes, turning them once.

6.  While the steaks are marinating preheat the grill, grill pan or skillet. The grill should be heated to 400 – 425 degrees. The grill pan or skillet should be heated to the point where you cannot hold your hand 2 inches above the pan for more than 5 seconds.

7.  If needed rinse the arugula and dry. Otherwise place the arugula in a bowl. Add to it 2 tablespoons of olive oil, 2 teaspoons vinegar, and a small pinch of salt to taste; toss the arugula and dressing thoroughly. Set aside or place into the refrigerator.

8.  When the grill or the grill pan is ready, place the steaks on the grill and cook to your preferred level (i.e. rare, medium rare, medium, etc.) – approximately 5 - 8 minutes on each side depending on the thickness.

9.  When the meat is thoroughly cooked to your preference, remove it from the grill to a plate or cutting board and let the meat rest for 5 minutes.

10.  While waiting for the meat to cool, grate the Parmigiano using a vegetable peeler, run the peeler along the wedge of cheese to create larger slivers of Parmigiano.

11.  Slice the steaks and place the slices on each plate. Top each plate with arugula and Parmigiano.

12.  Serve immediately.