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Seared Rib-Eye Steak with Arugula and Roasted Pepper Salad


  • 6 tablespoons Extra Virgin Olive Oil plus extra for brushing

  • 2 1-inch-thick rib eye steaks about 1 pound each

  • Kosher Salt

  • freshly ground black pepper

  • 3 cups Arugula's washed and spun dry

  • 1.5 cups roasted Peppers rinsed and patted dry

  • 2 tablespoons Balsamic vinegar

  • 8 oz Parmesan


  • 1.

    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.

  • 2.

    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 pepper.

  • 3.

    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.

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