Herb Rubbed Steak With Pepper Arugula Relish Recipes

SEARED RIB-EYE STEAK WITH ARUGULA AND ROASTED PEPPER SALAD

Steps:

• 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.

PARMESAN HERB-CRUSTED BEEF WITH LEMONY ARUGULA

Steps:

• Cook the steaks: Combine the breadcrumbs, 1/4 cup of the Parmesan, and parsley in a bowl.
• Put the flour in another bowl, and beat eggs in a third bowl. Set the three bowls side by side, flour, eggs, breadcrumbs.
• Season the steaks with salt and pepper. Lightly coat both sides with the flour and dredge steaks first in the egg and then in the breadcrumb mixture. Repeat this with all steaks.
• Heat a large nonstick skillet over medium-high heat; add 2 tablespoons of the oil and cook half of the steaks in a single layer for 2 minutes on each side. Repeat with the remaining oil and steaks. Set aside on a plate tented with kitchen foil and let rest for 5 minutes.
• Make the arugula salad: In a bowl, toss together ingredients for arugula salad.
• To serve: Top each steak with arugula salad.

HERB RUBBED STEAK WITH PEPPER & ARUGULA RELISH

Steps:

• Heat barbecue to medium high. Rub the steaks with the herb paste and set aside. Set the red pepper, onion and garlic on a double layer of foil. Drizzle with 1 tablespoons of the olive oil and balsamic vinegar and sprinkle with 1/8 teaspoons each of salt and pepper. Seal foil tightly into a packet. Set on the grill and cook with the lid closed 8-10 minutes.
• Drizzle the steaks with the remaining olive oil. Grill for 2-3 minutes per side for medium (160F on an instant read thermometer). Season sreaks with remaining salt and pepper. Let rest 5-10 minutes.
• Meanwhile, mix the chopped arugula into the red pepper, and onion mixture to make a warm relish, seasoning to taste. Thinly slice the steak and serve topped with the relish.
• NO BBQ? In a roasting pan, combine the red pepper, onion, and garlic with 1 tablespoons olive oil, the vinegar and 1/8 teaspoons salt and pepper, Set the pan in the top third of the oven and broil for 10-12 minutes or until vegetables are caramelized, stirring occasionally. On the stovetop, sear oiled steaks in an ovenproof skillet over medium-high heat 1 minute on each side. Transfer the skillet to the oven and broil for 2-3 minutes per side for medium.

HERBED STEAK WITH ARUGULA AND POTATOES

Steps:

• Heat broiler with rack in second highest position. In a medium pot, bring potatoes to a boil in salted water over high. Reduce heat and cook at a rapid simmer until tender when pierced with a knife, 8 minutes. Drain potatoes; halve lengthwise. Place steak on a broiler-proof rimmed baking sheet. Season with salt and pepper. In a small bowl, combine 1 tablespoon plus 2 teaspoons oil, rosemary, and garlic, then pour over steak, turning to coat. Broil until steak is medium-rare, 7 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 10 minutes before slicing against the grain.
• Meanwhile, in pot, heat 1 1/2 teaspoons oil over medium-high. Add potatoes, season with salt and pepper, and cook, stirring occasionally, until browned and crisp, 8 minutes. In a medium bowl, whisk together vinegar and 2 teaspoons oil; season with salt and pepper. Add potatoes and arugula; toss to combine. Serve with steak.