This is as close as you can get to Italian-style grilled steaks here in the U.S.
Wine Suggestion: Cabernet Sauvignon
tablespoons lemon juice2 tablespoons extra virgin olive oil1 clove garlic, mincedSalt and freshly ground black pepper2 pounds rib-eye steaks, at least 1 ½ to 2-inches thick2 medium ripe red tomatoes, diced2 bunches arugula, stems removed, very, very coarsely chopped,about 6 loosely packed cups6 lemon wedges as a garnish
Heat an outdoor grill. In a large bowl, whisk together the lemon juice, extra virgin olive oil and garlic. Season to taste with salt and pepper.
Lightly oil the steaks and place on the grill. Grill until there is a brown crust on one side, 5 minutes. Turn the steaks, season with salt and pepper, and continue to cook until medium rare, 5 additional minutes. Remove from the grill and let rest 10 minutes. Slice on the diagonal against the grain into thin slices. Place on a warm platter. Toss the arugula and tomatoes with the vinaigrette, salt and pepper and place on top. Serve immediately garnished with lemon wedges.
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