Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 742
- Total Fat
- 51
- Saturated Fat
- 19
- Carbohydrates
- 7
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 62
- Cholesterol
- 236
- Sodium
- 1013
- Total: 28 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 8 min
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.