Celebrating friend’s birthdays is always something I enjoy doing, and making their favourite dishes with Italian twists has become a bit of a tradition. Here, fresh herbs and garlic make thick juicy steaks a new Italian favourite.
Place steaks in preheated skillet and cook, turning once for about 10 minutes or desired doneness. Remove steaks to cutting board and let stand for 3 minutes. Cut steaks into slices.
Return pan to medium heat and add lemon juice to heat through. Spread arugula into a large serving platter or individual plates and then drizzle with heated lemon juice. Sprinkle with parmesan and top with a sliced steak. Season with salt and pepper before serving. Garnish with lemon zest, if desired.
Makes 8 servings.
You can also grill or BBQ these steaks in the summer time and drizzle the lemon juice overtop of the dish. Simply grill over high heat to sear then reduce heat to medium-high to grill to your desired level of doneness. Let them rest before slicing.
When picking steaks they should be about 1-inch (2.5 cm) thick.
You will need 8 cups (2 L) of baby arugula for this recipe.
If you like lemon flavour you can add as much lemon zest as you like, a few wisps on each serving will do though.