4 servings kosher salt and pepper black freshly ground
6 tablespoons olive oil extra-virgin for brushing
8 ounces block parmesan
2 pound rib-eye steaks 1-inch-thick ()
5.5 cups roasted peppers dry rinsed
Equipment
bowl
frying pan
whisk
peeler
Directions
Watch how to make this recipe.
In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. 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. This will help create a good, crusty sear. When steaks are brown, flip and sear the other side for 3 to 4 minutes.
Remove meat to a large plate and allow to rest for 10 minutes.
Decoratively line a large platter with arugula. 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 about Parmesan over the dish.
