Grilled Sliced Steak with Arugula

Chef Tony Mantuano of Spiaggia-Chicago, IL
Adapted by StarChefs

Tony Mantuano's steak recipe plays on the delicious combination of lemon, arugula and meat juices blended together.

Yield: 4 Servings

Ingredients

Method

Season beef generously with salt and pepper. Sear meat on a hot grill or in a heavy pan until well browned, about 2 minutes on each side (the center will still be raw).

Transfer meat to working surface and let rest until cool enough to handle. Slice steaks into 1/2-inch slices. Fan them so they are flat on a heatproof platter or cast iron pan. Drizzle with olive oil and sprinkle with rosemary, salt and pepper. Place platter or pan back on the grill or stovetop and heat until oil begins to bubble and the meat is cooked halfway through, about 5 minutes. The top will still look rare. Remove from heat.

To Serve

Divide the meat onto 4 warmed plates, drizzling pan juices on each plate. Surround steaks with arugula. Squeeze lemon on the arugula to taste. (If you put the juice onto the meat, it will turn gray.) Serve immediately.

Serving Suggestion

Serve with baked potatoes and the Poetess Shiraz.

Estimated Prep Time: 10 minutes
Estimated Cooking Time: 15 minutes

Republished with the permission of StarChefs.com.

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