How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Rib-Eye Steaks with Arugula Oil?

You need 12 ingredients. The key ingredients include: 1 1/2 cups olive oil, 2 teaspoons finely chopped fresh rosemary leaves, 1 lemon, sliced thin, 1 teaspoons freshly ground black pepper, and more.

Is Rib-Eye Steaks with Arugula Oil suitable as general?

Yes, Rib-Eye Steaks with Arugula Oil falls under the General category and is a great choice for this type of meal.

How do I store leftover Rib-Eye Steaks with Arugula Oil?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rib-Eye Steaks with Arugula Oil Recipe

Name: Rib-Eye Steaks with Arugula Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups olive oil; 2 teaspoons finely chopped fresh rosemary leaves; 1 lemon, sliced thin; 1 teaspoons freshly ground black pepper; four 1-inch-thick rib-eye steaks (about 10 ounces each); 1 cup packed arugula leaves, washed and dried; 2/3 cup extra-virgin olive oil; 2 red bell peppers, quick roasted and peeled; 2 yellow bell peppers, quick roasted and peeled; 1 tablespoon olive oil; 5 cups packed arugula leaves, washed and dried; Accompaniment: Ricotta Whipped Potatoes

Rib-Eye Steaks with Arugula Oil

Eats Now Editorial Team · 1224 kcal · General

1
Preheat broiler.
2
Quarter peppers lengthwise, discarding stems, seeds, and ribs.
3
Put peppers, skin side up, on a rack of a broiler pan and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes.
4
Transfer peppers to a bowl and let stand, covered, until cool enough to handle.
5
Peel peppers.
6
(Wear rubber gloves when handling chilies.)
7
Lay peppers on their sides on racks of burners (preferably 1 to a burner) and turn flame on high.
8
Char peppers, turning them with tongs, until skins are blackened, 6 to 8 minutes.
9
(If peppers are small, as are chilies, spear through stem end with a long handled fork and rest on burner rack.)
10
Transfer peppers to a bowl and let stand, covered, until cool enough to handle.
11
Peel peppers.
12
Cut off tops and discard seeds and ribs.
13
(Wear rubber gloves when handling chilies.)
14
In a shallow baking dish just large enough to hold steaks in one layer stir together oil, rosemary, lemon, and pepper.
15
Add steaks to marinade, turning to coat well.
16
Marinate steaks, covered, and chilled, turning occasionally, 1 day.
17
In a blender or food processor blend arugula, oil, and salt and pepper to taste 30 seconds.
18
Chill mixture, covered, 1 1/2 hours.
19
Bring mixture to room temperature and pour through a fine sieve into a bowl.
20
Arugula oil may be made 1 day ahead and chilled, covered.
21
Prepare grill.
22
Remove steaks from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare.
23
(Alternatively, steaks may be grilled in batches in a hot well seasoned ridged grill pan.)
24
Transfer steaks to a cutting board and let stand 5 minutes.
25
Toss roasted peppers with olive oil and salt and pepper to taste and cut steaks into 1/4-inch-thick slices.
26
Divide arugula leaves among 4 plates and top with steak and roasted peppers.
27
Drizzle each serving with arugula oil and salt and pepper to taste and serve with potatoes.

Rib-Eye Steaks with Arugula Oil

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