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Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano
From Stones River Market
<p>From Rachel Ray of the Food Network – 2008</p>Source: The Food Network - Grilling Reciped (http://www.foodnetwork.com/topics/grilling/index.html?No=20) (Entered by John Erdmann)
Serves: Serves four
Step by Step Instructions
- Heat grill or grill pan to medium-high to high.
- Rub room temperature meat with cut garlic. Drizzle the meat with olive oil, rub with rosemary and season liberally with salt and pepper or grill seasoning. Cook steaks 4 minutes on each side for medium, let rest 5 minutes then slice.
- Dress greens and halved or chopped tomatoes with the juice of 1 lemon, 2 tablespoons olive oil and salt and pepper. Pile salad on top of sliced steak and garnish with long grates of cheese made with vegetable peeler.
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