Seared Rib Steak with Arugula

Seared Rib Steak with Arugula
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

1
Preheat the oven to 40
Equipment you will use
OvenOven
2
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 OilOlive Oil
RosemaryRosemary
Equipment you will use
Sauce PanSauce Pan
3
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
RosemaryRosemary
Cooking OilCooking Oil
Equipment you will use
SieveSieve
4
Whisk the balsamic vinegar into the oil and season with salt and pepper.
Ingredients you will need
Balsamic VinegarBalsamic Vinegar
Salt And PepperSalt And Pepper
Cooking OilCooking Oil
Equipment you will use
WhiskWhisk
5
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 PepperSalt And Pepper
Olive OilOlive Oil
SteakSteak
MeatMeat
Equipment you will use
Frying PanFrying Pan
OvenOven
6
Transfer the steak to a carving board and let rest for 5 minutes.
Ingredients you will need
SteakSteak
7
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
VinaigretteVinaigrette
RosemaryRosemary
ArugulaArugula
SteakSteak
8
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
VinaigretteVinaigrette
RosemaryRosemary
9
Serve with lemon wedges.
Ingredients you will need
Lemon WedgeLemon Wedge

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.
GEN5 Merlot
GEN5 Merlot
#40 Wine Enthusiast Top 100 Best Buy of 2019
DifficultyMedium
Ready In45 m.
Servings2
Health Score63
Magazine