Ingredients
-
5
-
1
-
1
-
2
-
1
-
1
-
-
-
4
-
8
-
-
-
-
-
Directions
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. |
