6 tablespoons extra-virgin
olive oil, plus extra for brushing
2 (1-inch-thick) rib-eye steaks (about 1 pound each)
Kosher salt and freshly ground black pepper
3 cups arugula, washed and spun dry
11/2 cups roasted peppers, rinsed and patted dry
2 tablespoons balsamic vinegar
Small block Parmesan (about 8 ounces)
In a large saute pan, heat 2 tablespoons olive oil. Season steaks with
salt and pepper. When pan starts to smoke, carefully add steaks. Allow
the steaks to cook for about 3 to 4 minutes on 1 side, without moving or
piercing the meat. This will help create a good, crusty sear. When
steaks are brown, flip and sear the other side for 3 to 4 minutes.
Remove meat to a large plate and allow to rest for 10 minutes.
Decoratively line a large platter with arugula. Tear the roasted peppers
into large pieces and scatter over the arugula. In a small bowl, whisk
in the remaining olive oil, balsamic vinegar and any meat juices that
may have collected on the plate from the steaks. Season with salt and
Slice the steaks across the grain and on a bias into 1 1/2-inch thick
pieces. Lay the slices on top of the salad and drizzle with dressing.
Using a vegetable peeler, shave about Parmesan over the dish.