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Pat's Tuscan Style Steak with Arugula and Parmesan

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Joined: Jan 11, 2007


Posted to Thread #27799 at 6:30 am on Jul 14, 2015

Tuscan-Style Steak with Arugula and Parmesan

5 tablespoons extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
2 medium cloves garlic, minced OR pressed through a garlic press (about 2 tsp)
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh oregano leaves
Salt and coarsely ground black pepper
1 teaspoon vegetable oil
4 boneless strip steaks, 1 to 1-1/4 inches thick (8 to 10 oz each), trimmed of exterior gristle and patted dried with paper towels (sometimes I use rib-eye steaks)
8 cups loosely packed arugula, washed and dried
3 ounces Parmesan cheese, cut into thin shavings

Whisk together olive oil, lemon juice, garlic, parsley, oregano and a pinch each of salt and pepper in a small bowl until smooth; set aside.

Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, season steaks liberally with salt and pepper. Lay steaks in pan and cook, without moving, until a well-browned crust forms, about 5 to 6 minutes. Using tongs, flip steaks. Reduce heat to medium. Cook 3 to 4 minutes more for rare (120 degrees F on an instant-read thermometer), or 5 to 6 minutes for medium-rare (125 degrees F). Transfer steaks to a cutting board, tent with foil, and let rest 5 minutes.

Divide arugula evenly among 4 individual plates. Cut each steak crosswise into thin strips and arrange steak over arugula. Drizzle any juices that collected from the meat over the greens. Re-whisk dressing and drizzle it over steak and greens. Sprinkle with Parmesan and serve immediately. Makes 4 servings.

Source: Cook’s Illustrated newsletter from The Quick Recipe.
CI note: High-quality extra-virgin olive oil in particular can make a huge different in the flavor of a dish such as this simple steak recipe. Using the best olive oil and Parmesan cheese you can find makes this 30-minute recipe a succulent, attractive dish that is appropriate for a variety of occasions. The greens may be washed and dried up to a day ahead of time, but the vinaigrette should be made the same day for the best flavor. If the arugula is very mature, tear the leaves into 2 or 3 pieces. Serve a crusty loaf of bread alongside to soak up any remaining vinaigrette and juices from the steak.

Pat’s note: Delicious and so quick to prepare. Seasoned rib-eye steaks and grilled them. Grilled zucchini, crookneck, Japanese eggplant, bell pepper and onion were great accompaniments along with grilled corn on the cob.

You can't do anything about the length of your life, but you can do
something about its depth. - M

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