Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano

Name: Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters arugula leaves; 1 pint multi-color, yellow or red cherry heirloom tomatoes or 2 medium vine-ripe tomatoes, cut into bite-size pieces; 2 cloves garlic, cracked from skin and halved; 4 servings Salt and freshly ground black pepper or grill seasoning, if desired; 1 lemon; 4 servings Extra-virgin olive oil, for drizzling, plus 2 tablespoons; 4 servings Parmigiano-Reggiano, for grating; 4 sprigs rosemary very finely chopped; 4 sirloin steaks, 1-inch thick, about 10 to 12-ounces each

Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano is a gluten free and primal main course. One portion of this dish contains around 62g of protein, 33g of fat, and a total of 589 calories. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up rosemary, parmigiano-reggiano, garlic, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It will be a hit at your valentin day event. From preparation to the plate, this recipe takes about 28 minutes.

Instructions

Heat grill or grill pan to medium-high to high.

Equipment you will use

Grill Pan

Grill

Rub room temperature meat with cut garlic.

Ingredients you will need

Garlic

Meat

Dry Seasoning Rub

Drizzle the meat with olive oil, rub with rosemary and season liberally with salt and pepper or grill seasoning. Cook steaks 4 minutes on each side for medium, let rest 5 minutes then slice.

Ingredients you will need

Dry Seasoning Rub

Salt And Pepper

Olive Oil

Rosemary

Steak

Meat

Equipment you will use

Grill

Dress greens and halved or chopped tomatoes with the juice of 1 lemon, 2 tablespoons olive oil and salt and pepper. Pile salad on top of sliced steak and garnish with long grates of cheese made with vegetable peeler.

Ingredients you will need

Salt And Pepper

Sliced Steak

Olive Oil

Vegetable

Tomato

Cheese

Greens

Juice

Lemon

Equipment you will use

Peeler

Equipment

Grill Pan

Grill

Peeler

Ingredients

Servings:

946milliliters

arugula leaves 1pint

multi-color, yellow or red cherry heirloom tomatoes or 2 medium vine-ripe tomatoes, cut into bite-size pieces 2cloves

garlic, cracked from skin and halved 4servings

Salt and freshly ground black pepper or grill seasoning, if desired 1

lemon 4servings

Extra-virgin olive oil, for drizzling, plus 2 tablespoons 4servings

Parmigiano-Reggiano, for grating 4sprigs

rosemary very finely chopped 4

sirloin steaks, 1-inch thick, about 10 to 12-ounces each

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. 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 Robert Mondavi Napa Merlot with a 4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.