Ingredients
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5 tablespoons extra virgin olive oil, plus
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1 teaspoon extra virgin olive oil
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1 tablespoon fresh-squeezed lemon juice
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2 garlic cloves, minced
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1 tablespoon chopped fresh parsley
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1 tablespoon chopped fresh oregano
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salt
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8 cups loosely packed arugula, washed and dried
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3 ounces parmesan cheese, cut into thin shavings
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fresh coarse ground black pepper
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4 boneless strip steaks, 1 to 1 1/4 inches thick
Instructions
- 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.
- Heat the 1 tsp olive oil in a large, cast-iron skillet over medium-high heat until smoking.
- Meanwhile, season the steaks liberally with salt and pepper.
- Lay the steaks in the pan and cook, without moving, until a well-browned crust forms, about 5 to 6 minutes.
- Using tongs, flip the steaks.
- Reduce the heat to medium.
- Cook 3 to 4 minutes more for rare or 5 to 6 minutes for medium-rare.
- Divide the arugula evenly among 4 individual plates.
- Cut each steak crosswise into thin strips and arrange the steak over the arugula.
- Drizzle any juices that have collected from the meat over the greens.
- Rewhisk the dressing and drizzle it over the steak and greens.
- Sprinkle with the Parmesan and serve immediately.