Sliced Steak with Arugula and Pecorino
Source of Recipe
ivillage
Recipe Introduction
In a classic Italian meal, meats are the second course, following a pasta, risotto or soup. Since the appetite has been somewhat subdued by the first course, a smaller portion of meat than is served. Most dishes involve vegetables or a tasty sauce to soak up with bread.
List of Ingredients
- 4 ounces arugula
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- Salt
- 2 boneless rib-eye steaks, about 1 1/2 pounds each, at least 1 1/4 inches thick
- Coarse sea salt
- Freshly ground black pepper
- 1/2 cup freshly grated medium-aged pecorino cheese
- Balsamic vinegar for drizzling
Instructions
- Preheat a charcoal or gas grill.
- Cut off the arugula stems and wash the leaves. Put the olive oil in a medium skillet and place over medium-high heat. When the oil is hot, put in the arugula leaves and sprinkle with salt. Cook, stirring occasionally, until the arugula is wilted and any liquid is evaporated, 3 to 4 minutes. Remove from the heat.
- Generously sprinkle coarse sea salt and black pepper on both sides of the steaks. Grill for about 6 minutes on each side for rare steak.
- Transfer the steaks to a cutting board and cut on a bias into 1/4-inch-thick slices. Put the skillet with the arugula back over high heat just long enough to heat it through. Arrange the sliced steak on a serving platter and distribute the wilted arugula over it. Sprinkle the grated pecorino on top and drizzle sparingly with olive oil and balsamic vinegar. Serve at once.
Final Comments
Servings: 4 as a main course, or 6 as part of a multicourse Italian meal
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