Ingredients
- 4 plum tomatoes, seeded and chopped
- 1/2 cup diced red onion
- 1/2 teaspoon salt, divided
- 1 egg plus 1 egg white
- 1/2 cup plain dry breadcrumbs
- 1/4 cup grated Pecorino Romano or Parmesan cheese plus 1/4 cup shaved (see Tip), divided
- 2 tablespoons minced fresh parsley (optional)
- 1 pound cube steak, cut into 4 portions
- 1/2 teaspoon freshly ground pepper, divided
- 6 teaspoons extra-virgin olive oil, divided
- 4 cups baby arugula, chopped
- 3/4 cup thinly sliced fresh basil leaves
- 1 tablespoon fresh lemon juice, plus lemon wedges for garnish
Directions
Combine tomatoes, onion and 1/4 teaspoon salt in a large bowl.
Whisk egg and egg white in a shallow dish. Combine breadcrumbs, grated cheese and parsley (if using) in another shallow dish. Season steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dip each piece into the egg, allowing excess to drip off into the dish, then dip in the breadcrumb mixture and turn to coat.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the steaks and cook until golden brown on the first side, about 3 minutes. Turn the steaks over, add 1 teaspoon oil and cook until the steaks are cooked through, 3 to 4 minutes more. Transfer to a plate; tent with foil to keep warm.
Add 1/4 cup shaved cheese to the tomato mixture. Add the remaining 1/4 teaspoon pepper, the remaining 3 teaspoons oil, arugula, basil and lemon juice; toss to combine. Serve the steaks on beds of the arugula-tomato salad. Garnish with lemon wedges.
Meat-Buying Tips:Make sure that packaged meat isn't past its "sell-by" date and that there's not much moisture in the packaging.Touch it if possible—it should be firm and not soft.Look for bright red (not gray) meat. Vacuum-packed meat will be darker looking and should turn red as soon as it's exposed to air.Use a vegetable peeler to shave hard Italian cheese, such as Parmesan or Pecorino Romano.
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Rated: 5 stars out of 5