Steak Fiorentina (ATK)

• servings: 4

Ingredients

3 strip steaks (10 to 12 ounces each), about 1 Inch thick

Salt and pepper

5 tablespoons extra-virgin olive oll

1 garlic clove, minced

1 tablespoon lemon juice

6 cups arugula (see note)

1/2 cup shredded Parmesan cheese

Lemon wedges for serving

Directions

1. Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to cutting board and tent with foil.

2. Whisk garlic, lemon juice, and 2 tablespoons oil in large bowi. loss arugula and Parmesan with garlic mixture and season with salt and pepper. Slice steaks and drizzle with remaining oil. Serve with arugula and lemon wedges on side.

Notes

Baby spinach can be substituted for the arugula. A 4- to 5-ounce bag of arugula will yield 6 cups. To round out the meal, serve with a loaf of crusty Italian bread.

Cooks country 2007 October/ November