Happy weekend, tutti! 🙂
I have to admit that this dish is one of my ABSOLUTELY favorite meals. Simple, fast, tasty and even gluten-free if you care about such things! I get asked a lot about my fave meals when folks find out I have a food blog. This is one of my go-to meals when rushed for time or a home-alone couch picnic or just because I love it. Saute a little garlic, rosemary in oil. Sear steak (rare if you dare). Rest. Slice. Put atop some tender arugula. Shave some Parmesan on top. Olive oil and lemon. BOOM. Done and delicious too.
I made this last weekend and realized that I had never actually posted the recipe (if you can call it a recipe). Shame on me for not sharing this one! Feel free to mix up the salad – add whatever floats your boat. Drizzle with some good quality balsamic if you want a bit of sweetness. And don’t forget a nice glass of hearty red alongside that juicy steak.
Just a short post today, my wonderful friends. I didn’t want to forget to post this. Spring has finally sprung here. I am headed outside to get my hands in the garden. Time to till! So un’till next time (tee hee)….hugs from sunny Pennsylvania!
- • 3 tablespoons extra virgin olive oil
- • 2 cloves garlic, mashed
- • 1 good sized sprig of fresh rosemary
- • 1 pound boneless sirloin steak (at least 1 inch thick)
- • Kosher salt
- • Freshly ground black pepper
- • About 4 or 5 ounces of baby arugula
- • Lemon wedges
- • Wedge of Parmigiano-Reggiano
- • In a large skillet (preferably cast iron), heat the olive oil over high heat with the garlic and sprig of rosemary. Allow to cook until the garlic is golden. Give the garlic a few turns while cooking so all sides are golden. This should take a few minutes. Remove the garlic and rosemary and discard.
- • Sprinkle the outside of the steak with salt and pepper (both sides). Add the steak to the skillet and sear to desired doneness (rare if you dare!). Transfer the steak to a cutting board and let rest for at least 5 minutes.
- • While that juicy steak is resting, arrange the arugula on a platter. Using a vegetable peeler, shave the wedge of Parmigiano so you have about ½ cup of shavings. Use more if desired. Cut the steak on a slight angle into ½ inch slices.
- • Top the arugula with the steak slices. Pour any accumulated juices from the cutting board over the steak and arugula. Sprinkle with additional salt and pepper. Drizzle the entire plate with your best quality extra virgin olive oil and juice from half a lemon.
- • Top with the Parmigiano shavings. Serve with additional lemon wedges and hearty red wine. Buon appetito!