Tuscan Steak And Salad Recipes

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TUSCAN STEAK AND SALAD



Tuscan Steak and Salad image

This is a really flavourful piece of meat! Served atop arugula, the juices wilt the greens and what you get is the most unbelievable warm salad. A winner.

Provided by evelynathens

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

5 tablespoons extra virgin olive oil, plus
1 teaspoon extra virgin olive oil
1 tablespoon fresh-squeezed lemon juice
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
salt
fresh coarse ground black pepper
4 boneless strip steaks, 1 to 1 1/4 inches thick
8 cups loosely packed arugula, washed and dried
3 ounces parmesan cheese, cut into thin shavings

Steps:

  • Whisk together the 5 tblsps olive oil, lemon juice, garlic, parsley, oregano and a pinch each of salt and pepper in a small bowl until smooth.
  • Heat the 1 tsp olive oil in a large, cast-iron skillet over medium-high heat until smoking.
  • Meanwhile, season the steaks liberally with salt and pepper.
  • Lay the steaks in the pan and cook, without moving, until a well-browned crust forms, about 5 to 6 minutes.
  • Using tongs, flip the steaks.
  • Reduce the heat to medium.
  • Cook 3 to 4 minutes more for rare or 5 to 6 minutes for medium-rare.
  • Divide the arugula evenly among 4 individual plates.
  • Cut each steak crosswise into thin strips and arrange the steak over the arugula.
  • Drizzle any juices that have collected from the meat over the greens.
  • Rewhisk the dressing and drizzle it over the steak and greens.
  • Sprinkle with the Parmesan and serve immediately.

Nutrition Facts : Calories 265, Fat 24.4, SaturatedFat 6.2, Cholesterol 18.7, Sodium 337.7, Carbohydrate 3.3, Fiber 0.8, Sugar 1.1, Protein 9.4

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