Seared Rib-Eye Steak with Arugula and Roasted Pepper Salad

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup extra-virgin olive oil, plus 2 tablespoons for cooking steaks
  • 2 (1-inch-thick) rib-eye steaks (about 1 pound each)
  • Sea salt and freshly ground black pepper
  • 3 cups arugula, washed and spun dry
  • 11/2 cups roasted peppers, rinsed and pat dry
  • 4 tablespoons balsamic vinegar
  • Small block Parmesan (about 8 ounces)
Directions
  • In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 6 minutes on side, without moving or piercing the meat. This will help create a good, crusty sear. If steak starts to brown too quickly, reduce heat to medium. When steaks are brown, flip and sear the other side for 6 minutes for medium rare. Cook for an additional 3 to 4 minutes per side for medium well. Remove meat to a large plate and allow to rest for 10 minutes.

  • Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk the 1/4 cup-extra virgin olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper.

  • Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave about 8 pieces of Parmesan over the dish.


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    This recipe is featured in:

    Quick-Fix Meals