SLICED STEAK WITH ARUGULA & PECORINO

Serving: 4 as a main course, or 6 as part of a multi-course Italian meal
Total Time: 20 minutes

INGREDIENTS

• 4 ounces arugula
• 2 tablespoons extra virgin olive oil, plus extra for drizzling
• Salt
• 2 boneless rib-eye steaks, 1 1/2 pounds each, at least 1 1/4 inches thick
• Coarse sea salt
• Freshly ground black pepper
• 1/2 cup freshly grated medium-aged pecorino cheese
• Balsamic vinegar for drizzling

DIRECTIONS

Preheat a charcoal or gas grill.

Cut off the arugula stems and wash the leaves. Put the olive oil in a medium skillet and place over medium-high heat. When the oil is hot, put in the arugula leaves and sprinkle with salt. Cook, stirring occasionally, until the arugula is wilted and any liquid is evaporated, 3 to 4 minutes. Remove from the heat.

Generously sprinkle coarse sea salt and black pepper on both sides of the steaks. Grill for about 6 minutes on each side for rare steak.

Transfer the steaks to a cutting board and cut on a bias into 1/4-inch-thick slices. Put the skillet with the arugula back over high heat just long enough to heat it through. Arrange the sliced steak on a serving platter and distribute the wilted arugula over it. Sprinkle the grated pecorino on top and drizzle sparingly with olive oil and balsamic vinegar. Serve at once.

From How to Cook Italian by Giuliano Hazan, © 2005 Scribner.