Grilled Steak on Arugula

Modified From Sunset Magazine

6-8 Servings

Boned Beef Top Loin Steaks-2” thick, 2 ½-3 lbs. total
About 4 Tbl good extra-virgin olive oil
About 1 Tbl balsamic vinegar
8 oz. (2 qt.) rinsed arugula leaves
Salt and fresh-ground pepper
About 2 oz. parmesan cheese

  1. Rinse beef and pat dry; trim off excess surface fat. Rub 1 Tbl olive oil all over steak.
  2. Set steak on a grill over medium heat. Cook, turning once until rare (125 degrees-12-16 minutes) or medium-rare (135 degrees-about 16-20 minutes). Let rest in a warm place for 5 minutes.
  3. Meanwhile, in a large bowl, mix 1 tablespoon each of olive oil and balsamic vinegar. Add arugula and mix gently to coat. Arrange arugula on a large platter.
  4. Cut steak crosswise into ¼ inch thick slices and arrange, slightly overlapping, on arugula. Sprinkle lightly with salt and pepper. Shave curls of cheese onto steak with a vegetable peeler. Drizzle with more olive oil.