Tuscan Steak And Salad - cooking recipe

Ingredients

5 tablespoons extra virgin olive oil, plus
1 teaspoon extra virgin olive oil
1 tablespoon fresh-squeezed lemon juice
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
salt
fresh coarse ground black pepper
4 boneless strip steaks, 1 to 1 1/4 inches thick
8 cups loosely packed arugula, washed and dried
3 ounces parmesan cheese, cut into thin shavings

Preparation

Whisk together the 5 tblsps olive oil, lemon juice, garlic, parsley, oregano and a pinch each of salt and pepper in a small bowl until smooth.
Heat the 1 tsp olive oil in a large, cast-iron skillet over medium-high heat until smoking.
Meanwhile, season the steaks liberally with salt and pepper.
Lay the steaks in the pan and cook, without moving, until a well-browned crust forms, about 5 to 6 minutes.
Using tongs, flip the steaks.
Reduce the heat to medium.
Cook 3 to 4 minutes more for rare or 5 to 6 minutes for medium-rare.
Divide the arugula evenly among 4 individual plates.
Cut each steak crosswise into thin strips and arrange the steak over the arugula.
Drizzle any juices that have collected from the meat over the greens.
Rewhisk the dressing and drizzle it over the steak and greens.
Sprinkle with the Parmesan and serve immediately.