| Cuisine: Italian | Type: Main Course | Serves: 2 |
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Source:
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Attributes:
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Comments:
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Serving Suggestions:
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Serve with a potato galette. A couple of suggestions are shown in the related recipes. |
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Ingredients:
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1/2 cup extra virgin olive oil 2 tbs. coarsely chopped fresh rosemary 2 tbs. balsamic vinegar 1/2 tsp. kosher salt 1/4 tsp. freshly ground black pepper 1 lb boneless rib-eye steak 1/4 lb stemmed, washed arugula 1 quartered lemon |
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Instructions:
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1. In a saucepan, combine 1/2 cup olive oil with the rosemary. Bring to a simmer over low heat and remove from the heat. Let rest 10 minutes. Strain through a sieve, reserving both the infused oil and the chopped rosemary. 2. In a small jar, combine the balsamic vinegar with the reserved rosemary oil and half the salt and pepper. Cover tightly and shake vigorously. Set aside. 3. Preheat oven to 400°F, or start a grill. 4. Season the rib-eye steak with remaining salt and pepper. Heat 1 tablespoon of olive oil in a medium oven proof skillet over high heat. Sear the steak 2 to 3 minutes. Turn over and place the pan in the oven. Cook for an additional 5 to 7 minutes for rare to medium-rare. Transfer the steak to a cutting board and let rest 4 to 5 minutes. (Alternatively, grill the steak over a hot fire to desired doneness.) 5. Arrange the arugula on a serving platter or individual plates. With a long sharp knife, cut the steak on the bias into thin slices. Arrange the slices atop the arugula, drizzle with the reserved rosemary oil, and sprinkle with the reserved chopped rosemary. Serve with lemon quarters. |
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Related recipes:
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2001-03-10