Seared Rib-Eye Steak with Arugula and Roasted Pepper Salad

Name: Seared Rib-Eye Steak with Arugula and Roasted Pepper Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters arugula, washed and spun dry; 4 Tbsps balsamic vinegar; 59 milliliters extra-virgin olive oil, plus 2 tablespoons for cooking steaks; 227 grams Small block Parmesan (about; 907 grams (1-inch-thick) rib-eye steaks (about each); 1 liters roasted peppers, rinsed and pat dry; 4 servings Sea salt and freshly ground black pepper

Seared Rib-Eye Steak with Arugula and Roasted Pepper Salad

Seared Rib-Eye Steak with Arugulan and Roasted Pepper Salad is a gluten free, primal, and דל פחמימות, recipe with 4 servings. This main course has 866 calories, 68g of protein, and 61g of fat per serving. This recipe covers 42% of your daily requirements of vitamins and minerals. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up roasted peppers, balsamic vinegar, olive oil, and a few other things to make it today.

Instructions

In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 6 minutes on side, without moving or piercing the meat. This will help create a good, crusty sear. If steak starts to brown too quickly, reduce heat to medium. When steaks are brown, flip and sear the other side for 6 minutes for medium rare. Cook for an additional 3 to 4 minutes per side for medium well.

Ingredients you will need

Salt And Pepper

Olive Oil

Steak

Meat

Equipment you will use

Frying Pan

Remove meat to a large plate and allow to rest for 10 minutes.

Ingredients you will need

Meat

Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk the 1/4 cup-extra virgin olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper.

Ingredients you will need

Extra Virgin Olive Oil

Balsamic Vinegar

Salt And Pepper

Arugula

Peppers

Steak

Meat

Equipment you will use

Whisk

Bowl

Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces.

Ingredients you will need

Steak

Grains

Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave about 8 pieces of Parmesan over the dish.

Ingredients you will need

Vegetable

Parmesan

Equipment you will use

Peeler

Equipment

Ingredients

Servings:

710milliliters

arugula, washed and spun dry 4Tbsps

balsamic vinegar 59milliliters

extra-virgin olive oil, plus 2 tablespoons for cooking steaks 227grams

Small block Parmesan (about 907grams

(1-inch-thick) rib-eye steaks (about each)1liters

roasted peppers, rinsed and pat dry 4servings

Sea salt and freshly ground black pepper

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Ribeye Steak can be paired with Pinot Noir, Merlot, and Cabernet Sauvignon. 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 Bodegan Aniello 006 Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Bodega Aniello 006 Pinot Noir

Attractive pale ruby color. With lovely aromas of red fruit such as cranberry and strawberry, along with some hints of roses and earthy minerals. Round tannins and an enhanced minerality, with a beautiful structure and finish.