Today’s excerpt is a perfect meal for weather we can’t wait for.
Enjoy!
Controfiletto Di Manzo alla Moda di Mezza Estate
Mid-summer Rib-eye Steak
serves 4
4 cups well washed arugula
4 medium sized tomatoes cut into bite size chunks
2 2/3 tablespoons balsamic vinaigrette
salt and fresh ground black pepper to taste
2 (18-20 ounce) shell, New York, rib-eye, T-Bone or strip steak with bone -in.
2 tablespoons extra virgin olive oil
Preheat the broiler. Arrange the arugula on 2 plates.
In a small bowl, mix the tomatoes with the balsamic vinegar, and add salt and pepper.
Salt and pepper the steak on both sides. Be especially generous with the pepper. Place the meat under the broiler. Cook for 5 or 6 minutes on each side, or to desired doneness. Remove from the oven and trim the meat. Arrange the tomatoes on top of the arugula. Cut the meat into 1/2 inch thick slices and arrange on top of the salad. Drizzle each plate with olive oil and serve.
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