Seared Rib-Eye Steak with Arugula and Roasted Pepper Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 803
- Total Fat
- 64
- Saturated Fat
- 22
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 11
- Protein
- 42
- Cholesterol
- 148
- Sodium
- 1081
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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 one 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.