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Tuscan Steak with Argula and Parmesan




Source of Recipe


Buffalo News






Recipe Introduction


Use the best extra-virgin olive oil and Parmesan cheese you can find to make this 30-minute recipe a succulent, attractive dish appropriate for a variety of occasions.





List of Ingredients



• 5 tablespoons extra-virgin olive oil
  
• 1 tablespoon fresh-squeezed lemon juice
  
• 2 medium cloves garlic, minced or pressed
  
• 1 tablespoon chopped fresh parsley
  
• 1 tablespoon chopped fresh oregano
  
• salt and coarsely ground black pepper
  
• 1 teaspoon vegetable oil
  
• 4 boneless strip steaks, 1 to 11/4 inches thick
  
• 8 cups loosely packed arugula, washed and dried
  
• 3 ounces Parmesan cheese, cut into thin shavings
  






Instructions



1. Whisk together the olive oil, lemon juice, garlic, parsley, oregano and a pinch each of salt and pepper in a small bowl until smooth.
   
   
2. 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. Cook 3 to 4 minutes more for rare or 5 to 6 minutes for medium-rare (125 F).
   
3. Divide the arugula evenly among 4 individual plates. 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. Rewhisk the dressing and drizzle it over the steak and greens. Sprinkle with the Parmesan and serve immediately.
   






Final Comments


Makes 4 servings.