Rib Steaks With Arugula Salad

Preparation time: 10 minutes
Cooking time: 14 minutes
Servings: 4

Note: This dish has endless variations. You could top the greens with
grilled chicken or turkey slices, or with any leftover sliced roast.
Vary the cheese with Parmesan or goat cheese. If you dislike the
bitter arugula greens, try any mixed greens or baby spinach.

Rib steaks:
2 rib steaks, about 12 ounces each, trimmed
2 cloves garlic, halved
1 Tbsp. cracked pepper
1/2 tsp. salt
1 Tbsp. olive oil

Salad:
1/4 cup olive oil
1 Tbsp. lemon juice
1 tsp. Dijon mustard
1/4 tsp. salt
Freshly ground pepper
1 bag (5 ounces) baby arugula
1/4 cup grated pecorino cheese

Heat oven to 350 degrees. Rub steaks on both sides with cut garlic;
season with pepper and salt. Heat a large, ovenproof skillet over
medium-high heat. Add the olive oil; heat. Add steaks; cook to brown,
about 3 minutes per side. Transfer skillet to oven; cook to desired
doneness, about 8 minutes for medium.
Meanwhile, for the salad, whisk together olive oil, lemon juice,
mustard, salt and pepper to taste in a small bowl. Place arugula in a
large bowl; toss with the dressing to taste. Sprinkle with some of the
cheese; toss.
Slice steaks on a cutting board. Divide salad among four plates;
top with steak slices. Sprinkle with remaining cheese.


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