Wednesday, June 06, 2012

What's for Dinner?

Grilled Steak and Arugula

I do enjoy a great steak every once in awhile.  My husband and I seem to always, always mess up steak. I know, I know, it's all in the marinade, or the dry rub, the grill, sear it first, etc. We still mess up steak. Enter Ina Garten's cookbook, How easy is that?  Success!!!  Not only is this meal delicious, meaty but not heavy, it's simple, too. The peppery arugula, the cheese, the tart lemon all with the beef....mmmm.  This is a great warm weather meal.  One note of warning--I tend to find Ina's recipes salty, so I typically start with half the salt she calls for, but left her amounts as printed.  In this recipe, you do want to liberally salt the steak before grilling.

Grilled Steak and Arugula
Barefoot Contessa, serves 4

2 (1-inch thick) boneless rib-eye steaks
1/2 cup olive oil, plus extra for the steaks
salt and pepper
1/4 c freshly squeezed lemon juice ( 2 lemons)
1/2 t Dijon mustard
8 oz. baby arugula
1 (4-oz) chunk of good Parmesan cheese

Prepare your grill.  Brush the steaks lightly with olive oil and sprinkle both sides liberally with salt and pepper.  (Don't skimp on the salt--this is Joy talking here.)  Set aside at room temperature for 15 minutes.

Meanwhile, whisk together the 1/2 c olive oil, lemon juice, mustard, 1 t salt and 1/2 t pepper. Set aside.

When the grill is ready, place the steaks on the grill. Cook for 5 minutes each side, then close the lid, making sure the vents are open slightly.  Cook for 5 to 15 minute more for medium-rare, depending on the heat of your coals.  The centers of the steak should register 125 degrees.  Remove to a plate and cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.

Toss the arugula in a large bowl with enough dressing to moisten; divide among 4 plates.  Place half a steak on top of each salad. Shave the Parmesan onto each steak using a vegetable peeler, sprinkle with salt, and serve hot.

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