I first started making this dish when I was returning to the world of meat eaters after a long stint as a vegetarian. (and once I discovered grass fed beef was available!) It is still one of my favorite ways to prepare a steak. The presentation is lovely and ingredients and preparation are minimal. Use the best quality extra virgin olive oil.

Inspired by a recipe in Bon Appetit 2000 and the Bistecca alla Fiorentina I had when in Florence

For 4 servings

Ingredients

- 3 large garlic cloves
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil
- 1 teaspoon freshly ground black pepper
- 2 1 ½ lb steaks (sirloin or ribeye)
- 6 cups loosely packed arugula (about 4 ounces)
- 1 2-ounce piece Parmesan cheese
- Lemon wedges

Preparation

1. Blend garlic, 2 teaspoons oil and black pepper in small food processor (or mash on plate with back of fork) to form paste. Pat steaks dry with paper towels. Rub garlic paste over both sides of steaks. Let stand at room temperature 30 minutes or refrigerate up to 8 hours.
2. Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 9 minutes per side for medium-rare. Transfer steaks to cutting board. Let stand 5 minutes.
3. Cut steaks on slight angle into 1/4-inch-thick slices.
4. Arrange arugula on platter. Top with steak slices. Pour any accumulated juices over steaks; sprinkle with sea salt. Drizzle 1 tablespoon extra-virgin olive oil over steaks. Using vegetable peeler, shave Parmesan into strips over steaks. Serve with lemon wedges and crusty baguette.

Tags: arugula, Bistecca, Florence, garlic cloves, Grilled Steak, italy, parmesan, sea salt, Steak
Posted in Healthy Eating, KTC-recipes