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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (85g) Recipe makes 4 servings The following items or measurements are not included below: 4 boneless strip steaks |
||
| Calories 265 | ||
| Calories from Fat 219 | (82%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.4g | 37% | |
| Saturated Fat 6.2g | 31% | |
| Monounsaturated Fat 14.9g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 337mg | 14% | |
| Potassium 194mg | 5% | |
| Total Carbohydrate 3.4g | 1% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 1.1g | ||
| Protein 9.4g | 18% | |
Tuscan Steak and Salad
By: evelyn/athens
Mar 6, 2004
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.
SERVES 4
Ingredients
- 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
- 3 ounces parmesan cheese, cut into thin shavings
Directions
1
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
Heat the 1 tsp olive oil in a large, cast-iron skillet over medium-high heat until smoking.3
Meanwhile, season the steaks liberally with salt and pepper.4
Lay the steaks in the pan and cook, without moving, until a well-browned crust forms, about 5 to 6 minutes.5
Using tongs, flip the steaks.6
Reduce the heat to medium.7
Cook 3 to 4 minutes more for rare or 5 to 6 minutes for medium-rare.8
Divide the arugula evenly among 4 individual plates.9
Cut each steak crosswise into thin strips and arrange the steak over the arugula.10
Drizzle any juices that have collected from the meat over the greens.11
Rewhisk the dressing and drizzle it over the steak and greens.12
Sprinkle with the Parmesan and serve immediately.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables > Greens
- Main Ingredient > Meat > Beef > Steaks
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Brunch
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Mirabeau Lamar
On Jul 6, 2008
Wonderful recipe. Have made it twice on our electric grill. First time I 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.
From: DangerBun
On Jul 29, 2005
Made this for DH during a romantic stay at a B & B. I prepared it in advance, marinating for over 24 hours and was SO delicious! Definitely grill this over charcoal - we grilled the leftovers marinated beef on our gas grill and they weren't nearly as good.
From: Taylor in Belgium
On Apr 7, 2007
What can I say that others have not!I made the Carmelized Onion and Roasted Garlic Bisque#115444 as first course, then the Tuscan Steak and Salad(secret ingredient I used was McCormicks Parmesan Herb Seasoning on the salad and also in the oil mix, plus a tsp mustard, sprinkle of paprika)served with Carrots Glazed with Balsamic Vinegar and Butter #82032 and Greek Potatoes#85916. It was definitely not for the garlic weak, but we absolutely loved it and finished with Cappucino Dessert#99110!
From: Ilysse
On Jan 16, 2005
Very nice. I used flank steak since that was what I had. We grilled it to a rare perfection. I used a store bought salad mix with arugala in it since I couldn't get straight arugala this week. Next time they have it I will be doing this again. The dressing was very nice and my fiance devoured it. Getting him to eat salad is a task so this was a sure winner. I used some pecorino since I have it on hand and need to use it up. We both liked the bite it lended. Thanks for a great meal.
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