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Tuscan-Style Steak with Arugula and Parmesan

Tuscan-Grilled Steak with Arugula and Parmesan

We recently discovered organic, pre-washed baby arugula. It’s an “aromatic,” slightly spicy green full of vitamins A and C. Usually we mix it with spinach. Last week before a trip to the market, I pulled out one of my favorite cookbooks, The Quick Recipe from American’s Test Kitchen. I stumbled upon this jewel–Tuscan-Style Steak with Arugula and Parmesan. It combines steak, arugula, lemon, garlic, parsley, and oregano. It was an amazing dinner. This dish is QUICK. Serve with a crusty loaf of bread along side to soak up the goodness, or try these Rosemary Peasant Loaves. To preserve leftovers, dress salads individually and reserve extra arugula, steak, and dressing separately for the next day.

Tuscan-Style Steak with Arugula and Parmesan

(America’s Test Kitchen The Quick Recipe cookbook, page 233)

For best results, use high-quality extra-virgin olive oil and genuine Parmesan cheese. The greens may be washed and dried up a day ahead of time, but the vinaigrette should be made the day of for best flavor. If the arugula is very mature, tear the leaves into 2 or 3 pieces.

Ingredients

5 tablespoons extra-virgin olive oil
1 tablespoon juice from one lemon
1 medium clove garlic, minced or pressed (about 2 teaspoons)
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh oregano leaves (I used 1 tsp dried)
Salt and coarsely ground black pepper

1 teaspoon vegetable oil
4 boneless strip steaks, 1 to 1-1/4 inches thick (8-10 oz each), trimmed of exterior gristle and patted dry with paper towels

8 cups loosely packed arugula
3 ounces Parmesan cheese, cut into thin shavings (I used shredded)

Instructions

1. Whisk together the olive oil, lemon juice, garlic, parsley, oregano and pinch 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 heat to medium. Cook 3 to 4 minutes for rare (120 degrees on an instant-read thermometer) or 5 to 6 minutes medium rare (125 degrees). Transfer the steaks to a cutting board, tent with aluminum foil, and let rest for five minutes.

3. Divide the arugula evenly among 4 individual plates. Cut each steak crosswise into thin strips and arrange 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.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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Comments
2 Responses to “Tuscan-Style Steak with Arugula and Parmesan”
  1. Karen says:

    I love the pepperiness of arugala and it goes perfectly with steak. It had to be delicious.

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    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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