Delicious prime steak with arugula and Parmigiano seasoned with olive oil. An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 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
Directions
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.
