Sliced Steak with Arugula and Pecorino
A nicely grilled steak doesn't need much else, but now and then we love to dress up meat with this amazing Italian topping of wilted arugula, grated pecorino and tangy-sweet balsamic vinegar. Sheer summer perfection!
Credit: How to Cook Italian by Giuliano Hazan
Servings: 4
Ingredients:
* 4 ounces arugula
* 2 tablespoons extra-virgin olive oil, plus extra for drizzling
* Salt
* 2 boneless rib-eye steaks, about 1 1/2 pounds each, at least 1 1/4 inches thick
* Coarse sea salt
* Freshly ground black pepper
* 1/2 cup freshly grated medium-aged pecorino cheese
* Balsamic vinegar for drizzling
Directions:
Preheat a charcoal or gas grill.
Cut off the arugula stems and wash the leaves. Put the olive oil in a medium skillet and place over medium-high heat. When the oil is hot, put in the arugula leaves and sprinkle with salt. Cook, stirring occasionally, until the arugula is wilted and any liquid is evaporated, 3 to 4 minutes. Remove from the heat.
Generously sprinkle coarse sea salt and black pepper on both sides of the steaks. Grill for about 6 minutes on each side for rare steak.
Transfer the steaks to a cutting board and cut on a bias into 1/4-inch-thick slices. Put the skillet with the arugula back over high heat just long enough to heat it through. Arrange the sliced steak on a serving platter and distribute the wilted arugula over it. Sprinkle the grated pecorino on top and drizzle sparingly with olive oil and balsamic vinegar. Serve at once.
