I've probably looked at this recipe from Cathy and Tony Mantuano's Wine Bar Food a few dozen times, but have always skipped it because it seemed a little too simple. It's just a steak cooked over high heat that's served with good olive oil, fresh rosemary, a little arugula, and a squeeze of lemon. Sure, the steak would probably be great no matter what I did to it, but how is this an actual recipe?
So it's kind of inspiring how this all comes together. Each salty, fatty bite of beef is balanced by the bitter shock of arugula. The olive oil helps add more meaty body to the dish, and lemon helps cut through it. It's the best steak dish I've had in ages, and even better, cleaning up only required washing one skillet.
The recipe is built for a grill, but I had incredible luck with an iron skillet. Just make sure your windows are up and a fan is going, because it'll kick off a lot of smoke. Oh, and this steak comes out on the rare-side, so adjust if you don't like looking at red.
- 1 12-ounce strip steak
- Sea salt and black pepper
- Handful arugula
- Extra virgin olive oil
- 1 teaspoon fresh rosemary, chopped
- 1/4 lemon
- 1 teaspoon canola oil (optional)
Set a grill over high heat, or place an iron skillet over high heat.
When very hot, season the steak with lots of salt and pepper. If using an iron skillet, pour 1 teaspoon of canola oil in the skillet, if using the grill then place directly on the grates. Cook for 4 minutes a side. Set aside and let the meat rest for 5 minutes.
Slice the steak against the grain. Place the meat on a platter with the arugula on side. Drizzle some olive oil over the meat and arugula, along with a sprinkling of rosemary. Squeeze some lemon juice over the arugula and serve.