Florentine-style steak and arugula salad
A simple salad of strips of grilled porter house steak, arugula, lemon and parmigiano reggiano. This traditional recipe is a simple answer to a summertime meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 2 1.75 pound porterhouse steaks, at least 1.5″ thick
- First press virgin olive oil
- 1 t Maldon salt or other course sea salt
- 3 cloves garlic
- Fresh ground pepper
- 1/4 pound arugula
- 2 lemons, sliced in wedges
- 1 T capers (optional)
- 3 radishes, thinly sliced (optional)
- 2 ounces parmigiano reggiano, shaved
Instructions
- Rub both sides of steaks with olive oil. Chop garlic cloves and salt together, occasionally using the blade of the knife to mash the salt into the garlic. Massage the garlic salt mixture and pepper into the steaks on both sides. Let sit at room temperature for 30 minutes to an hour.
- Grill 5″ over medium high heat, about 6 to 9 minutes on each side, depending on the thickness of your steak, until medium rare. Let steak rest 10 minutes before cutting. Slice the meat across the grain into thin strips.
- Spread arugula over a serving platter. Lay strips of meat on top of arugula. Garnish with lemon and optional capers and radishes. Drizzle a bit more olive oil on everything and top with shaved parmigiano reggiano.