1/2 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup chopped rosemary
3 tablespoons balsamic vinegar
Salt and freshly ground pepper
One 1-pound prime rib-eye steak, about 1 1/4 inches thick, fat trimmed
6 ounces arugula, large stems discarded
Lemon wedges, for serving
Preheat the oven to 400°. In a small saucepan, combine 1/2 cup of the olive oil with the chopped rosemary and bring to a simmer over moderate heat. Remove from the heat and let stand for 10 minutes. Strain the oil through a fine sieve and let cool completely; reserve 1/2 teaspoon of the rosemary. Whisk the balsamic vinegar into the oil and season with salt and pepper.
In a medium ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the steak with salt and pepper and cook over high heat until well browned on the bottom, about 3 minutes. Turn the steak, transfer the skillet to the oven and roast for about 8 minutes for medium-rare meat. Transfer the steak to a carving board and let rest for 5 minutes.
Toss the arugula with 1 tablespoon of the rosemary vinaigrette and mound the salad on 2 dinner plates. Thinly slice the steak crosswise and arrange it over the arugula. Sprinkle each serving with 1/4 teaspoon of rosemary and then drizzle with 1 teaspoon of the rosemary vinaigrette. Refrigerate the remaining vinaigrette for another use. Serve with lemon wedges.
MAKE AHEAD The vinaigrette can be refrigerated overnight. Bring to room temperature before using.
Posted: 5/7/2011 12:43:08 PM