**Gourmet Fridays is something we like to institute when we are trying to save money by not going out to eat. I find a recipe I’ve been wanting to try, get the luxury of cooking a real meal without children underfoot, and we get to enjoy the results. (Usually. Unless something goes terribly wrong. Which happens.) Anyway, TRY THIS. It was soooo good.
Seared Rib-Eye Steak with Arugula-Roasted Pepper Salad
7 tbsp olive oil
2 rib-eye steaks (about 1 pound each and 1-inch think)
1 1/2 tsp kosher salt
1 1/2 tsp freshly ground black pepper
3 cups fresh arugula, washed and spun dry
1 1/2 cups sliced roasted red bell peppers, rinsed and patted dry
2 tbsp balsamic vinegar
1 small block Parmesan cheese (about 8oz)
Rub 2 tbsp of the oil over the steaks, then sprinkle with 1 tsp salt and pepper. In a saute pan, heat 1 tbsp of the oil over a medium flame. Add the steaks and fry until seared on the outside and cook to desired doneness, about 5 minutes per side. Using tongs, transfer steaks to plate and let rest 10 minutes.
Line a large platter with the arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk the remaining 4 tbsp oil, the balsamic vinegar, 1/2 tsp salt and pepper and any juices from the steaks that have accumulated on the plate. Season the dressing with more salt and pepper.
Cut the steaks across the grain and diagonally into 1 1/2-inch-thick slices. Lay the slices atop the arugula and peppers, drizzle with the dressing. Using a vegetable peeler, shave the Parmesan cheese over and serve immediately.
recipe origin: Everyday Italian
