Steak and Arugula Salad w/ Focaccia Bread

Seared Rib–Eye Steak with Arugula Salad

With warm Southern California nights right around the corner, I know I like to get out of the kitchen and start the barbecue. This seared steak salad paired with a special focaccia bread and an olive oil and Parmesan spread is perfect for those nights. My family loves this and with all the fresh ingredients, it makes it even better. This recipe makes 4 main-course servings.

Ingredients:

7 tablespoons extra-virgin olive oil
2 rib-eye steaks (about 1 pound each and 1 inch thick)
1 ½ teaspoons kosher salt, plus more to taste
1 ½ teaspoons freshly ground black pepper, plus more to taste
3 cups fresh arugula, washed and spun dry
1 ½ cups sliced cherry or plum tomatoes, rinsed and dried (*Note- You can use the same amount of sliced, roasted red peppers as well)
2 tablespoons balsamic vinegar
1 small block of Parmesan cheese (about 8 ounces)

Directions:

Rub 2 tablespoons of the oil over the steaks and then sprinkle with 1 teaspoon each of salt and pepper. Grilling 5 minutes on medium-high should create a nice medium rare steak. Take the steak off the heat, wrap it in foil and let it rest for 10 minutes to let the juices redistribute.

Spread the arugula on a large platter, slice the tomatoes in half and scatter them over the salad. In a small bowl, whisk together the remaining 4 tablespoons of oil, the balsamic vinegar and one half teaspoon each of the salt and pepper.

Cut the steak across the grain and diagonally into 1½ inch thick slices. Lay the slices on top of the salad and drizzle with the dressing. With a grater or a vegetable peeler shave slices of the Parmesan cheese over the salad and serve immediately.

Olive Oil and Parmesan Dip
(makes about 2 cups)

Ingredients:

1 ¼ cups extra-virgin olive oil
1 cup fresh grated Parmesan cheese (Brittany actually prefers using the powdered Parmesan for this recipe)
½ cup minced fresh Italian parsley
2 tablespoons minced fresh oregano
1 clove of garlic – minced
¾ teaspoon salt
½ teaspoon ground black pepper
¼ dried crushed red pepper

Directions:

Blend all ingredients in a bowl and either serve it as a dip for your focaccia bread or slice the bread in half, set it on the grill for just a minute and spread this over the bread. Slice to serve with the steak salad.

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