I love steak. Maybe it’s an Amarillo girl thing or maybe it’s because my dad made the best steak I’ve ever eaten, but a good steak is one of my favorite meals.
Until a few years ago, I never associated steak with Italian food – spaghetti, yes; lasagna, of course, but not steak. Then I went to Tuscany, and that all changed. The Tuscans know how to do steak. Their beef is high quality and they show respect for it by not “overdoing” the spices or the preparation.
One of my favorite meals was a perfectly grilled steak (medium-rare of course) served over a bed of arugula. Yum! When I saw arugula recently at the farmers market, I knew it was time to cook up some steak. To mix things up, I bought a buffalo steak; you could use a beef steak if you prefer.
Grilled Steak & Arugula
I adapted this recipe from an unattributed Bon Appetit recipe I found on Epicurious.com
your favorite steak cut – I like ribeyes
2-3 garlic cloves, minced
parmesan, if desired
Make a paste with some olive oil, minced garlic and pepper. Rub it all over the steaks and let them sit for 30 minutes at room temperature.
Heat up the grill or, if you don’t have a grill, you can use a cast-iron skillet. Cook the steak to desired doneness (highly recommend medium-rare) about 5-10 minutes per side depending on the thickness. Only flip the steak once – a key to it not getting dried out.
Let the steak sit for about 5 minutes before serving. Slice the steak.
Place a layer of arugula a plate and drizzle olive oil on top. Place the steak on top and squeeze the lemon over the top of the steak and arugula.
If you like, shave a little parmesan over the top of the steak.
I accompanied this meal with Turnips Anna from The New Basics Cookbook.
3 tbsps unsalted butter
4 turnips (about 1 pound), peeled and very thinly sliced
2 cloves garlic, peeled and minced
salt and pepper, to taste
Preheat the oven to 450 degrees.
Melt the butter in a skillet and saute the turnips until coated in butter and partially cooked, about 3 minutes.
Arrange a layer of overlapping turnip slices in an 8-inch cake pan. Sprinkle with some of the garlic, and salt and pepper. Repeat with the remaining ingredients, ending with a layer of turnips.
Bake until the turnips are crisp and golden, about 30 minutes