Preparation time: 20 minutes
Serves 4 as a main course or 6 as part of a multi-course Italian meal
4 ounces arugula
2 tablespoons extra virgin olive oil plus extra for drizzling
2 boneless ribeye steaks, about 1-1/2 pounds
each, at least 1-1/4 inches thick
Coarse sea salt
Freshly ground black pepper
1/2 cup freshly grated medium aged pecorino cheese
Balsamic vinegar, for drizzling
1. Preheat a charcoal or gas grill.
2. Wash the arugula. Put the olive oil in a medium skillet and place over medium high heat. When the oil is hot, put in the arugula leaves and sprinkle with salt. Cook, stirring occasionally, until the arugula has wilted and there is no more liquid in the pan, 3-4 minutes. Remove from the heat.
3. Generously sprinkle coarse sea salt and black pepper on both sides of the steaks. Grill for about 6 minutes on each side for rare steak.
4. Transfer the steaks to a cutting board and cut on a bias into 1/4" slices. Put the skillet with the arugula back over high heat just long enough to heat the arugula. Arrange the sliced steak on a serving platter and distribute the wilted arugula over it. Sprinkle the grated pecorino on top and drizzle sparingly with olive oil and balsamic vinegar. Serve at once.
How to Cook Italian
by Giuliano Hazan
Hardcover, 448 pages, $35.00
Recipe reprinted by permission.
This page created December 2005
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