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Seared Rib Steak With Rosemary & Arugula

Prep
Cook
Serves 2people
Ingredients
1/2
cup + 1 tablespoon evoo
2
tbsp coarsely chopped fresh rosemary
2
tbsp balsamic vinegar
1/2
tsp kosher salt
1/4
tsp freshly ground black pepper
1
(1 lb) boneless beef rib eye steak, trimmed of excess fat
1/4
lb arugula, stemmed, washed and dried
1
lemon, quartered lengthwise
Directions
1.
In a small saucepan, combine ½ cup olive oil with the rosemary. Bring to a simmer over low heat and remove from the heat. Let rest 10 minutes. Strain through a sieve, reserving both the infused oil and chopped rosemary.
2.
In a small jar, combine the balsamic vinegar with the reserved rosemary oil and half the salt and pepper. Cover tightly and shake well, set aside.
3.
Preheat oven to 400 degrees
4.
Season the rib steak with the remaining salt and pepper. Heat 1 tablespoon of olive oil in a medium ovenproof skillet over high heat. Sear the steak 2-3 minutes. Turn the steak over and place the pan in the oven. Cook for an additional 5-7 minutes for rare to medium rare. Transfer the steak to a cutting board and let rest 4-5 minutes.
5.
Arrange the steak on a serving platter. With a long sharp knife, cut the steak on the bias into thin slices. Arrange the slices atop the arugula, drizzle with the reserved rosemary oil and sprinkle with the reserved chopped rosemary. Serve with lemon quarters.

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