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Italian-Inspired Tuscan Steak with Fresh Garden Salad Recipe

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Ingredients

Adjust Servings:
5 tablespoons extra virgin olive oil, plus
1 teaspoon extra virgin olive oil
1 tablespoon fresh-squeezed lemon juice
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
salt
fresh coarse ground black pepper
4 boneless strip steaks, 1 to 1 1/4 inches thick
8 cups loosely packed arugula, washed and dried

Nutritional information

265
Calories
219 g
Calories From Fat
24.4 g
Total Fat
6.2 g
Saturated Fat
18.7 mg
Cholesterol
337.7 mg
Sodium
3.3 g
Carbs
0.8 g
Dietary Fiber
1.1 g
Sugars
9.4 g
Protein
85 g
Serving Size

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Italian-Inspired Tuscan Steak with Fresh Garden Salad Recipe

Features:
    Cuisine:

    We enjoyed this steak dinner as a incredibly satisfying Valentine's dinner this evening, followed by chocolates and strawberries.I left out the garlic and oregano, not having any fresh. I couldn't resist scraping up the fond and add it to the dressing. It was so good.

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Tuscan Steak and Salad, This is a really flavourful piece of meat! Served atop arugula, the juices wilt the greens and what you get is the most unbelievable warm salad. A winner., We enjoyed this steak dinner as a incredibly satisfying Valentine’s dinner this evening, followed by chocolates and strawberries.I left out the garlic and oregano, not having any fresh. I couldn’t resist scraping up the fond and add it to the dressing. It was so good., Wonderful recipe. Have made it twice on our electric grill. First time used fresh basil instead of fresh oregano, and it was delicious. This time didn’t have oregano or basil so tried a reduced quantity of mint. My wife and I like this so much that I made up extra sauce for an easy meal during the week.


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    Steps

    1
    Done

    Whisk Together the 5 Tblsps Olive Oil, Lemon Juice, Garlic, Parsley, Oregano and a Pinch Each of Salt and Pepper in a Small Bowl Until Smooth.

    2
    Done

    Heat the 1 Tsp Olive Oil in a Large, Cast-Iron Skillet Over Medium-High Heat Until Smoking.

    3
    Done

    Meanwhile, Season the Steaks Liberally With Salt and Pepper.

    4
    Done

    Lay the Steaks in the Pan and Cook, Without Moving, Until a Well-Browned Crust Forms, About 5 to 6 Minutes.

    5
    Done

    Using Tongs, Flip the Steaks.

    6
    Done

    Reduce the Heat to Medium.

    7
    Done

    Cook 3 to 4 Minutes More For Rare or 5 to 6 Minutes For Medium-Rare.

    8
    Done

    Divide the Arugula Evenly Among 4 Individual Plates.

    9
    Done

    Cut Each Steak Crosswise Into Thin Strips and Arrange the Steak Over the Arugula.

    10
    Done

    Drizzle Any Juices That Have Collected from the Meat Over the Greens.

    Avatar Of Danika Russell

    Danika Russell

    Soup savant cooking up warm and comforting bowls of soup perfect for any occasion.

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