Categories: Meals
Ingredients
- 4 sirloin steaks
- Salt and black pepper
- 1 tbsp. olive oil
- 2 garlic cloves, grated
- 3 to 4 sprigs rosemary, leaves stripped and finely chopped
- 1 1/2 lemons--1 zested and halved, 1/2 juiced
- 3 tbsp. olive oil
- 3/4 cup walnut halves
- 3/4 cup bright-green Cerignola olives
- 6 cups arugula
- A couple of ounces of shaved Pepato cheese or Parmigiano-Reggiano
Directions
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Bring the steaks to room temp. Pat dry with paper towels.
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Heat a large cast-iron skillet over medium-high.
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Season the steaks with salt and pepper. Add the olive oil to the skillet. Cook the steaks for about 4 minutes. Turn the steaks over and cook, turning occasionally, for 4 minutes more.
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On a cutting board, sprinkle the garlic with some salt. Using the flat side of a large knife, smash the garlic, then mash and chop until it turns into a paste. Mash in the rosemary, lemon zest, and 1 tbsp. olive oil.
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In a small skillet, heat the nuts over medium, stirring often, until toasted, about 3 minutes. Transfer to a cutting board. Coarsely chop the nuts. Using the flat side of a large knife, smash the olives and remove the pits.
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Transfer the steaks to a cutting board. While the steaks are hot, spread a little garlic-rosemary paste on top. Let the steaks rest for 5 minutes. Add the halved lemon, cut-side down, to the skillet and cook until charred, about 3 minutes. Remove from heat and let rest in the pan for a minute or two. Slice the steaks and douse them with the juice of the charred halved lemon.
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In a large bowl, toss the arugula, lemon juice, the remaining 2 tbsp. olive oil, and a little salt. Mix in the cheese. Serve the steak on plates and top with the nuts and olives. Top one end of each steak with the greens, letting them spill onto the plate.