Categories: Steak
Ingredients
- 1 boneless rib-eye steak, 2 lbs, trimmed of fat and cut crosswise into 1/4X2 " strips
- 2 tbsp olive oil
- Kosher salt and black pepper
- 2 tbsp chopped flat-leaf parsley
- 6 large garlic cloves, smashed with the side of a heavy knife
- 4 sprigs fresh rosemary, needles removed from 2 and chopped
- Lemon olive oil, for drizzling
- Half a lemon, for serving
Directions
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Divide the beef slices between 2 large pieces of foil, arrange them in a single layer and refrigerate them until ready to cook.
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Warm the olive oil in a very large skillet or saute pan over medium heat. Meanwhile, remove the meat from the fridge and season with salt, pepper and parsley. Add the garlic and chopped rosemary to the hot oil and cook until soft and fragrant, about 30 seconds. Put 1 batch of the meat into the pan by flipping the foil directly over the pan so that the meat falls into the pan. Saute, tossing with tongs, for less then 30 seconds. Transfer to a serving platter, let the oil reheat for a few seconds, then saute the second batch of “rags” in the same way. Transfer to the platter and top with the garlic and rosemary from the pan. Drizzle with a little lemon olive oil and a squeeze of lemon. Garnish with the rosemary sprigs and serve.