Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Olive Oil, Extra-Virgin -- Ground
-plus 1 Tbs 1 lb Boneless Beef Rib-Eye Steak
2 tb Fresh Rosemary -- coarsely -trim of excess fat
-chopped 1/4 lb Arugula -- stem, wash dry
2 tb Balsamic Vinegar 1 Lemon -- quartered
1/2 ts Kosher Salt -lengthwise
1/4 ts Black Pepper -- freshly

1. In a small saucepan, combine 1/2 cup olive oil with the rosemary.
Bring to a simmer over low heat and remove from the heat. Let rest 10
mins. Strain through a sieve, reserving both the infused oil and the
chopped rosemary.

2. In a small jar, combine the balsamic vinegar with the reserved
rosemary oil and half the salt and pepper. Cover tightly and shake
vigorously. Set aside.

3. Preheat the oven to 400 F.

4. Season the rib steak with the remaining salt and pepper. Heat 1 Tbs
olive oil in a medium ovenproof skillet over high heat. Sear the
steak 2 to 3 mins. Turn the steak over and place the pan in the oven.
Cook for an additional 5 to 7 mins. for rare to medium-rare. Transfer
the steak to a cutting board and let rest 4 to 5 mins.

5. Arrange the arugula on a serving platter. With a long sharp knife,
cut the steak on the bias into thin slices. Arrange the slices atop
the arugula, drizzle with the reserved rosemary oil, and sprinkle
with the reserved chopped rosemary. Serve with the lemon quarters.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1

From: Dan Klepach Date: 08-23-95 (22:44) (159)
Fido: Cooking

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