Porterhouse Steaks with Arugula and Parmesan Cheese

Name: Porterhouse Steaks with Arugula and Parmesan Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 liters ounces arugula (about packed); 8 servings Olive oil; 237 milliliters Parmesan cheese shavings; 6 inches thick porterhouse steaks (each about 3 pounds)

Porterhouse Steaks with Arugulan and Parmesan Cheese is a gluten free, primal, and fodmap friendly recipe with 8 servings. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 18g of fat, and a total of 180 calories. A mixture of arugula, thick porterhouse steaks, parmesan cheese shavings, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for valentin day. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Prepare barbecue (medium-high heat). Rub steaks with oil and sprinkle lightly with salt and pepper. Grill until steaks are brown and crusty and thermometer inserted into thickest part registers 120°F to 125°F for medium-rare, turning every five minutes, about 25 minutes total. Using tongs, transfer steaks to cutting board; let steaks rest for 10 minutes.

Ingredients you will need

Salt And Pepper

Steak

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Cutting Board

Kitchen Thermometer

Grill

Tongs

Coarsely chop enough arugula to measure 2 cups and set aside. Arrange remaining arugula on platter and sprinkle with oil, salt, and pepper.

Ingredients you will need

Arugula

Pepper

Salt

Cooking Oil

Cut meat away from bones. Slice meat thinly and arrange atop arugula.

Ingredients you will need

Arugula

Meat

Sprinkle reserved chopped arugula and cheese shavings over steak.

Ingredients you will need

Arugula

Cheese

Steak

Equipment

Ingredients

Servings:

1liters

ounces arugula (about packed)8servings

Olive oil 237milliliters

Parmesan cheese shavings 6inches

thick porterhouse steaks (each about 3 pounds)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Francis Ford Coppola Diamond Collection Merlot with a 4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.