Steak and Arugula Salad from Joanne Yokoyama Martin
- 1 lb. New York Steak, or substitute rib-eye or tenderloin
- Sea Salt
- Freshly Ground Pepper
- 4 cups Arugula, rinsed and dried
- 1 teaspoon Balsamic Vinegar
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 cup Reggiano Parmesan cheese, freshly shaved into slivers
- 8 vine-ripened Cherry Tomatoes
- good quality Olive Oil for drizzling
1. Heat a ridged grill pan or a cast iron skillet over high heat until pan is extremely hot. Sprinkle the steak with salt and pepper, rubbing the flavorings into the meat. Sear the beef for 1 minute on each side in the preheated pan. As soon as the second side is seared, lift the steak onto a plate and set it aside while you prepare the salad.
2. Tear the arugula into large bite sized pieces. Pour the balsamic vinegar and extra virgin olive oil into a medium sized bowl. Season generously with salt and freshly ground pepper, and whisk the dressing thoroughly. Add the arugula to the bowl, and gently toss and stir it until it has cleaned the bowl.
3. Arrange the dressed arugula on 4 individual plates. Slice the beef against the grain into the thinnest slices possible, using your thinnest, sharpest knife. Arrange the slices on the beds of arugula. If using the tomatoes, arrange them around the edges of the plate. Drizzle with extra virgin olive oil, and scatter with the parmesan slivers. Serve immediately.