by merrill
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my 134 recipes »
Photo by Sarah Shatz
2 one-inch thick boneless New York strip steaks Ask a question about this ingredient
Salt and coarsely ground black pepper Ask a question about this ingredient
4 cups baby arugula, washed and dried Ask a question about this ingredient
1 lemon Ask a question about this ingredient
Olive oil Ask a question about this ingredient
Bring the steaks to room temperature and season them on all sides with salt and pepper (don’t be stingy with the salt!).
Ask a question about this stepHeat the oven to 375 degrees and set a heavy ovenproof skillet (I like to use cast iron) over high heat. When the pan is hot, add the steaks and brown well on both sides, about 2 to 3 minutes per side. Transfer the pan to the oven and continue to cook until the meat reaches desired doneness (it should take about 10 minutes for the internal temperature to reach 135 degrees, which is medium rare). Transfer the steaks to a plate and set in a warm place to rest, for at least 5, but preferably 10, minutes. Do NOT put the pan in the sink just yet!
Ask a question about this stepSet the hot pan over low heat (make sure not to touch the handle and burn yourself!) and add about ¼ cup water. Using a wooden spoon, scrape the bottom of the pan to get up all of the browned bits and stir to combine with the water. Set aside.
Ask a question about this stepWhen you are ready to eat, slice the steaks across the grain into 1/3-inch slices. Reserve any juices that escape the meat. Arrange the arugula on a serving platter. Quarter the lemon. Drizzle a generous amount of good olive oil over the greens, followed by a generous squeeze of lemon juice, a liberal sprinkling of Maldon salt and several grinds of pepper. Lay the slices of steak on top of the greens, and then drizzle their juices and the fond from the pan over everything. Follow with another spritz of lemon and more pepper. Then use a vegetable peeler to top everything with a shower of parmesan curls. Serve immediately with leftover lemon wedges, roasted potatoes and a good Italian table wine.
Ask a question about this stepMade this last night, and I'll be making it again and again and again! It's perfect.
I believe the Italians call it "Tagliata".. Love this recipe! You can replace the steak with full wheat bread & tofu strips to make a lovely vegetarian alternative!
This was so super delish - I followed the lead of Lechef and also drizzled a balsamic reduction over entire salad - YUMMY!!!!!! Thanks so so much food52.com!!!!
Those parmesan curls are making my mouth water...love parm!
How beautiful! I'm meeting my daughter in Florence in July. I can only hope we find ourselves in the same spot!
in honor of the mini-heat wave we're having in san francisco, i just made this for dinner, with roasted potatoes and wine, and ate it on the roof with friends, looking down at the homeless and hippies of the haight. we tipsily pontificated on the perfection of the meal and moment for an hour. what could be better? thank you.
Well, from a rooftop, you look down on everything, and in the Haight, there are a lot of homeless people and hippies. Whatever subtext you read into that probably says more about you than me.
Making this again tonight for the woman I took to Rome.....wish me luck :>)
Made this with roasted potatoes a few weeks ago and LOVED it! It's fresh and easy!
Thanks for including this in your Valentine Menu post. I made it for my husband and daughter for Valentine's Day and we all loved it. A great combination of simple flavors, perfectly balanced, and a quick preparation made this a winning dish that I'll make over and over.
Am I mistaken, or is that baby spinach and not arugula in the photograph?
It's actually baby arugula. It looks like spinach, doesn't it?
I made this for dinner tonight, but used a filet instead of the NY strip. Delicious! We added a bit of balsamic reduction as a dressing as well, which gave it a bit of sweetness along with the acid of the lemon. I'll be making this again!
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Made this earlier this week and it was great! Quick and simple enough for a weeknight, but luxurious enough to feel like a special treat