Strip Steak with Arugula Pesto

1. 1

   Heat a medium cast-iron skillet until hot.

2. 2

   Lightly rub the steak with olive oil and season generously with salt and pepper.

3. 3

   Add the steak to the hot skillet and cook over moderate heat until browned on the bottom, about 6 minutes.

4. 4

   Add the garlic cloves, herb sprigs and butter to the skillet.

5. 5

   Turn the steak and cook for 5 minutes.

6. 6

   Using kitchen tongs, turn the steak on each side and cook until browned, about 2 minutes per side.

7. 7

   Lay the steak flat, baste it with the butter in the skillet and turn the garlic cloves.

8. 8

   Continue to cook the steak for about 5 minutes longer, until an instant-read thermometer inserted in the center registers 125 for medium-rare.

9. 9

   Transfer the steak and garlic cloves to a cutting board and let rest.

10. 10

    Meanwhile, bring a small saucepan of water to a boil.

11. 11

    Add all but 1 cup of the arugula and cook for 10 seconds, then drain and cool under running water.

12. 12

    Squeeze out the excess water and transfer the blanched arugula to a mini food processor.

13. 13

    Add the ice cube, 3 tablespoons of the pine nuts, the Parmesan and the 1/4 cup plus 2 tablespoons of olive oil.

14. 14

    Process to a fine paste.

15. 15

    Season the pesto with salt and pepper.

16. 16

    Spoon the pesto onto 2 plates.

17. 17

    Thinly slice the steak and arrange on the pesto.

18. 18

    Mound the remaining 1 cup of arugula on the steak and drizzle with any steak juices.

19. 19

    Garnish with the remaining 1 tablespoon of pine nuts and the garlic cloves and serve.

* Per serving · 4 servings · Values may vary.