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Filed under: Dinner, Lunch, Main Dish, Meat - Beef, Salad & Dressings.

Description:
The greens may be washed and dried a day ahead, but the vinaigrette should be made the same day for the best flavor. Serve this as a main dish with a crusty loaf of bread to soak up the steak juices.

Ingredients:
5 tbsp. extra-virgin olive oil
1 tbsp. fresh lemon juice
2 cloves of garlic, minced or pressed (approx. 2 tsp)
1 tbsp. fresh parsley, chopped
1 tbsp. fresh oregano, chopped
1 tsp. vegetable oil
8 cups arugula, rinsed and dried
4 oz. Parmesan cheese
4 boneless strip steaks (8-10 oz. each)
salt and pepper to taste
Fresh crusty bread or rolls for 4

Directions:
Whisk together olive oil, lemon juice, garlic, parsley, oregano and a pinch of salt and pepper until blended in a small bowl.
Heat vegetable oil in a large skillet over medium-high heat until just smoking. Season steaks with salt and pepper and place in the skillet to cook for about 5 minutes. Turn steaks over, reduce heat to medium. Cook 3-4 minutes for rare, 5-6 for medium-rare. Transfer steaks to cutting board and tent with aluminum foil. Let stand 5 minutes.
Divide arugula evenly on 4 dinner plates. Cut steaks into thin strips and arrange on the arugula. Drizzle meat juice and vinaigrette lightly over each plate.Shave parmesan into thin shavings over each plate and serve at once with bread.
The meat juice, vinaigrette and parmesan can be served on the side if preferred.

Recipe Provided By:
College Club
Boston, MA

Boston Bed and Breakfast Inns