Ingredients
The following ingredients have 5 Servings
- 3 NY Strip Steaks about 1 inch thickness – boneless
- 2 tbs. pepper corns – crushed with a rolling pin
- 1 tbs. sea salt
- 1 tbs. garlic powder
- 4 tbs. olive oil
- 2 bell peppers – roasted
- 1 pint of cherry tomatoes
- 4 cloves of garlic – whole
- 1 red onion – sliced thin
- 3 – 4 cups of Arugula
- 5 – 6 fresh basil leaves
- 1 cup of Casa Rinaldi Olive Oil
- ½ cup of Casa Rinaldi White Creamy Balsamic Vinegar
- 1 clove of garlic – grated
- 1 tbs. honey
- Juice of ¼ lemon
- 1 tsp. sea salt
- Fresh ground black pepper to taste
Instruction
- Crush the peppercorns with a rolling pin. You may place a piece of plastic wrap over the peppercorns as you crush them.
- Place the crushed peppercorns, sea salt and olive oil in a small bowl to form a paste.
- Rub each steak with this mixture and place a plastic bag.
- Place in the refrigerator for at least one hour or up to a day or two.
- Heat a large cast iron frying pan over a high heat. Place the steaks in the frying pan.
- Heat a large cast iron frying pan over a high heat for about 5 minutes.
- Place the steaks in the dry frying pan and cook 3 to 4 minutes to let a nice char form; do not move steaks while cooking.
- Turn the steaks over and cook 2 minutes more for rare steak, or 3 to 4 minutes more for medium-rare.
- The more firm the steak feels to the touch the more well done it is. Place on a cutting board and let the steak rest for about 5 minutes.
- Slice steaks against the grain.
