Recipe: Tuscan-Style Steak with Arugula and Parmesan for Megan

This seems to be an excellent recipe although it is not the Olive Garden recipe:


TUSCAN-STYLE STEAK WITH ARUGULA AND PARMESAN

5 tablespoons extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh oregano leaves
Salt and coarsely ground black pepper
1 teaspoon vegetable oil
4 boneless strip steaks, 1 to 1 inches thick (8 to 10 ounces each), trimmed of exterior gristle and patted dried with paper towels
8 cups loosely packed arugula, washed and dried
3 ounces Parmesan cheese, cut into thin shavings

Whisk together the olive oil, lemon juice, garlic, parsley, oregano and a pinch each of salt and pepper in a small bowl until smooth.
Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, season the steaks liberally with salt and pepper. Lay the steaks in the pan and cook, without moving, until a well-browned crust forms, about 5 to 6 minutes. Using tongs, flip the steaks. Reduce the heat to medium. Cook 3 to 4 minutes more for rare (120 degrees on an instant-read thermometer) or 5 to 6 minutes for medium-rare (125 degrees). Transfer the steaks to a cutting board, tent with aluminum foil, and let rest for 5 minutes.

Divide the arugula evenly among 4 individual plates. Cut each steak crosswise into thin strips and arrange the steak over the arugula. Drizzle any juices that collected from the meat over the greens. Rewhisk the dressing and drizzle it over the steak and greens. Sprinkle with the Parmesan and serve immediately.

Makes 4 servings.