Rib Eye Steak, Arugula and Roasted Pepper Salad Print Email

2 rib eye steaks (about 1 pound each)
Chef Mick's Tuscan Grill Rub, or your favorite
6 TBS extra-virgin olive oil, plus extra for brushing
3 cups arugula (or spring greens)
1.5 cups roasted peppers, rinsed and patted dry
2 TBS Balsamico di Modena
Sea salt and black pepper to taste
Small block Parmigiano Reggiano (4-6 ounces)

Season steaks and rest at cool room temperature for up to 90 minutes.

In a large saute pan, heat 2 tablespoons olive oil. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat to create a seared crust. When steaks are brown, flip and sear the other side for 3 to 4 minutes – cooking to rare (or more to taste). Remove to a large plate, tent and rest for 10 minutes.

Decoratively line a large platter with washed and dried arugula or spring greens. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk in the remaining olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper.

Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave Parmesan curls over the dish. Yield: 4 servings -Adapted from Giada De Laurentiis