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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 500 degrees .

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  • Heat a griddle pan or cast-iron skillet over medium-high.

  • Make a few shallow cuts in the meat and insert the sliced garlic. Rub the meat with EVOO, sprinkle with the rosemary and season with salt and pepper.

  • Add the meat to the pan and cook, turning occasionally, 12 to 15 minutes for medium-rare. Transfer to a cutting board; let rest 5 minutes. Slice crosswise against the grain.

  • Meanwhile, on a large rimmed baking sheet, drizzle the snap peas with EVOO, then sprinkle with salt, lots of pepper and the granulated garlic and onion; toss to coat. Roast until the peas are charred at the edges, about 10 minutes.

  • In a large bowl, toss the arugula with lemon juice, EVOO, salt and pepper. Top with the cheese.

  • Serve the steak with the snap peas and salad.

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