Seared Rib-Eye Steak with ArugulaRoasted Pepper Salad

1. 1

   Rub 2 tablespoon of the oil over the steaks, then sprinkle with 1 teaspoon each of salt and pepper.

2. 2

   In a large saute pan, heat 1 tablespoon of the oil over a medium-high flame.

3. 3

   Add the steaks and fry until seared on the outside and cooked to desired doneness, about 5 minutes per side for medium-rare (in order to help create a good, crusty sear, do not move or pierce the meat as it cooks on each side).

4. 4

   Using tongs, transfer the steaks to a large plate and let rest for 10 minutes.

5. 5

   Line a large platter with the arugula.

6. 6

   Tear the roasted peppers into large pieces and scatter over the arugula.

7. 7

   In a small bowl, whisk the remaining 4 tablespoons of oil, the balsamic vinegar, 1/2 teaspoon each of salt and pepper, and any juices from the steaks that have accumulated on the plate.

8. 8

   Season the dressing with more salt and pepper to taste.

9. 9

   Cut the steaks across the grain and diagonally into 1 1/2-inch-thick slices.

10. 10

    Lay the slices atop the arugula and peppers, and drizzle with the dressing.

11. 11

    Using a vegetable peeler, shave the Parmesan cheese over and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.