This entree is great for a special occasion. Choose a lean cut of steak, and serve it over steamed broccoli for a healthy and hearty meal.
2 8-ounce steaks (Hanging tender is great for flavor and price)
2 tablespoons Lawry's salt
1/4 cup olive oil divided for steaks and arugula (Reserve 2 tablespoons oil for plating. Use a quality oil; Halutza is great.)
4 cloves garlic, sliced as thin as you can
2 teaspoons black pepper
2 teaspoons dried, whole rosemary leaves
Sea salt to taste (Cook with Kosher, season with sea salt)
3 cups arugula
2 tablespoons balsamic vinegar
3 tablespoons capers
3 ounces parmesan, shaved
1 lemon, zested (use fine grater)
You can cook these on the stove or in the oven. If cooking in the oven, pre-heat oven to 400°F for medium steaks.
Season steaks with Lawry's salt and rosemary.
Let stand 5 minutes.
Sear steaks in pan with heavy bottom (cast iron works well), until browned on all sides and cooked to desired temperature. (You can also place in a pre heated, 400°F oven if for medium steaks.)
Sauté garlic in olive oil over medium heat until lightly browned and nutty aroma occurs.
Add capers and pepper.
Cook for 2-3 minutes.
Remove from heat.
When steaks are done to desired temp., let rest for 5 minutes.
While steaks are resting, heat capers and pepper until pan begins to sizzle (do not burn garlic).
Add arugula and toss or stir to coat leaves.
Add juice and toss or coat.
Plate arugula and slice steaks.
Top arugula with steak.
Drizzle with reserved oil, balsamic, parmesan and zest.
This recipe was provided by National Jewish Chef Brandon Engel. It has been approved by Clinical Nutrition Services (January 2009). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.