Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano

This is a simple supper my husband and I have often, especially in the warm summer months.

Total Time:
28 min
Prep:
15 min
Inactive:
5 min
Cook:
8 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 sirloin steaks, 1-inch thick, about 10 to 12-ounces each
  • 2 cloves garlic, cracked from skin and halved
  • Extra-virgin olive oil, for drizzling, plus 2 tablespoons
  • 4 sprigs rosemary very finely chopped
  • Salt and freshly ground black pepper or grill seasoning, if desired
  • 4 cups arugula leaves
  • 1 pint multi-color, yellow or red cherry heirloom tomatoes or 2 medium vine-ripe tomatoes, cut into bite-size pieces
  • 1 lemon
  • Parmigiano-Reggiano, for grating
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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