Steak + Arugula, Lemon and Parmesan

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Steak + Arugula, Lemon and Parmesan

Serves 4  | Prep Time: 5 minutes | Cook Time: 15 minutes

A timely and always relevant dish when you want something satisfying and worthy of cooking. 


  • 4 one-inch thick boneless New York strip steaks
    Salt and coarsely ground black pepper
    8 cups baby arugula, washed and dried
    1 lemon
    Extra virgin olive oil
    Maldon sea salt
    Wedge of parmesan

To serve: roasted veg of your choice

Chef Tips

Maldon salt is a flaked sea salt with a lovely texture and salinity level. If you don’t have it, it’s ok. Just use some sea salt. But I encourage you to make a staple in your pantry.


Step 1

Bring the steaks to room temperature and season them on all sides with salt and pepper (don’t be stingy with the salt!).

Step 2
Heat the oven to 400 degrees and set a heavy ovenproof skillet (I like to use cast iron) over medium-heat. When the pan is hot, add the steaks and brown well on both sides, about 2 to 3 minutes per side. Transfer the pan to the oven and continue to cook until the meat reaches desired doneness (it should take about 10 minutes for the internal temperature to reach 135 degrees, which is medium rare). Transfer the steaks to a plate and set in a warm place to rest, for at least 10 minutes. Do NOT put the pan in the sink just yet!

Step 3
Set the hot pan over low heat (make sure not to touch the handle and burn yourself!) and add about ¼ cup water. Using a wooden spoon, scrape the bottom of the pan to get up all of the browned bits and stir to combine with the water. Set aside.

Step 4

When you are ready to eat, slice the steaks across the grain into 1/3-inch slices. Reserve any juices that escape the meat. Arrange the arugula on a serving platter. Quarter the lemon. Drizzle a generous amount of good olive oil over the greens, followed by a generous squeeze of lemon juice, a liberal sprinkling of Maldon salt and several grinds of pepper. Lay the slices of steak on top of the greens, and then drizzle their juices and the fond from the pan over everything. Follow with another spritz of lemon and more pepper. Then use a vegetable peeler to top everything with a shower of parmesan curls. Serve immediately with leftover lemon wedges, roasted potatoes and a good Italian table wine.