Seared Rib Steak with Arugula

Name: Seared Rib Steak with Arugula
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 170 grams arugula, large stems discarded; 3 Tbsps balsamic vinegar; 2 servings Lemon wedges, for serving; 118 milliliters extra-virgin olive oil; 454 grams prime rib-eye steak, about 1 1/4 inches thick, fat trimmed; 59 milliliters chopped rosemary; 2 servings Salt and freshly ground pepper

You can never have too many main course recipes, so give Seared Rib Steak with Arugulan a try. This gluten free, dairy free, and primal recipe serves 2. One serving contains 1003 calories, 48g of protein, and 87g of fat. If you have salt and pepper, prime rib-eye steak, olive oil, and a few other ingredients on hand, you can make it. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

In a small saucepan, combine 1/2 cup of the olive oil with the chopped rosemary and bring to a simmer over moderate heat.

Ingredients you will need

Olive Oil

Rosemary

Equipment you will use

Sauce Pan

Remove from the heat and let stand for 10 minutes. Strain the oil through a fine sieve and let cool completely; reserve 1/2 teaspoon of the rosemary.

Ingredients you will need

Rosemary

Cooking Oil

Equipment you will use

Sieve

Whisk the balsamic vinegar into the oil and season with salt and pepper.

Ingredients you will need

Balsamic Vinegar

Salt And Pepper

Cooking Oil

Equipment you will use

Whisk

In a medium ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the steak with salt and pepper and cook over high heat until well browned on the bottom, about 3 minutes. Turn the steak, transfer the skillet to the oven and roast for about 8 minutes for medium-rare meat.

Ingredients you will need

Salt And Pepper

Olive Oil

Steak

Meat

Equipment you will use

Frying Pan

Oven

Transfer the steak to a carving board and let rest for 5 minutes.

Ingredients you will need

Steak

Toss the arugula with 1 tablespoon of the rosemary vinaigrette and mound the salad on 2 dinner plates. Thinly slice the steak crosswise and arrange it over the arugula.

Ingredients you will need

Vinaigrette

Rosemary

Arugula

Steak

Sprinkle each serving with 1/4 teaspoon of rosemary and then drizzle with 1 teaspoon of the rosemary vinaigrette. Refrigerate the remaining vinaigrette for another use.

Ingredients you will need

Vinaigrette

Rosemary

Serve with lemon wedges.

Ingredients you will need

Lemon Wedge

Equipment

Ingredients

Servings:

170grams

arugula, large stems discarded 3Tbsps

balsamic vinegar 2servings

Lemon wedges, for serving 118milliliters

extra-virgin olive oil 454grams

prime rib-eye steak, about 1 1/4 inches thick, fat trimmed 59milliliters

chopped rosemary 2servings

Salt and freshly ground pepper

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices 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. One wine you could try is GEN5 Merlot. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.