Seared Rib-Eye Steak With Arugula Roasted Pepper Salad

7 tablespoons extra-virgin olive oil

2 rib-eye steaks (about one pound each and 1 inch thick)

1 1/2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper

3 cups fresh arugula

1 1/2 cups sliced roasted red bell peppers

2 tablespoons balsamic vinegar

1 small block of Parmesan cheese (about 8 ounces)

 

Rub 2 tablespoons oil over the steaks, then sprinkle with 1 teaspoon each of salt and pepper. In a large saute pan, heat 1 tablespoon of the oil over a medium-high flame. Add the steaks and fry until seared on the outside and cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer the steaks to a large plate and let rest for 10 minutes.

 

Line a large platter with the arugula. Tear the roasted peppers into large pieces  and scatter over the arugula. In a small bowl, whisk the remaining 4 tablespoons of oil, the balsamic vinegar, 1/2 teaspoon each of salt and pepper, and any juices from the steaks that have accumulated on the plate. Season the dressing with more salt and pepper to taste.

 

Cut the steaks across the grain and diagonally into 1 1/2 inch thick slices. Lay the slices on top of the arugula and peppers, and drizzle with the dressing. Using a vegetable peeler, shave the Parmesan cheese over and serve immediately.