6 tablespoons extra-virgin olive oil and a bit more to grill the steak
1.5 lbs of rib-eye steak about an inch thick
4 cups of baby arugula
2 medium sized roasted red peppers (see instructions)
3 tablespoons of Baker and Olive Sicilian Lemon White balsamic vinegar
8oz of parmesean cheese (Reggiano) peeled off the block with a vegetable peeler
Kosher salt and Pepper to taste
Brush steak with olive oil and sprinkle generously with salt and pepper. Heat bbq grill to high heat and sear each side of steak for 3 minutes to give it a crusty char. Next, lower heat of bbq and cook steak on each side for 5 minutes. Remove steak and allow to rest for 10 minutes or so.
While the steak is grilling, put arugula in a large bowl, cut or tear roasted red peppers into strips and put into the arugula. Peel the parmesean into strips on top of the salad.
Make the dressing: Mix 3 tablespoons of Baker and Olive Sicilian Lemon White balsamic and whisk in w olive oil slowly until the mix is emulsified.
Slice steak into bite sized slices and place on top of the salad. Toss with dressing add salt and pepper to taste.
GO! Enjoy this absolutely delicious explosion of flavor.
Roasted Red Peppers:
Pre-heat oven to 500 degrees. Cut Red Peppers in half. Place halved red peppers on a piece of foil or parchment paper skin side up in the oven. Roast the peppers until all of the skin is blackened. Rotating the pan as needed. (about 25 minutes). After you remove the peppers from the oven place them in a brown paper bag until they cool down enough to handle. Remove skin, seeds, stem etc. and they are ready to go.