This is a simple supper my husband and I have often, especially in the warm summer months.
Recipe courtesy of Rachael Ray
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Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano
Total:
28 min
Prep:
15 min
Inactive:
5 min
Cook:
8 min
Yield:
4 servings
Level:
Easy
Total:
28 min
Prep:
15 min
Inactive:
5 min
Cook:
8 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat grill or grill pan to medium-high to high.

Rub room temperature meat with cut garlic. Drizzle the meat with olive oil, rub with rosemary and season liberally with salt and pepper or grill seasoning. Cook steaks 4 minutes on each side for medium, let rest 5 minutes then slice.

Dress greens and halved or chopped tomatoes with the juice of 1 lemon, 2 tablespoons olive oil and salt and pepper. Pile salad on top of sliced steak and garnish with long grates of cheese made with vegetable peeler.

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