Instructions: Step 1: Sean steaks with salt and pepper. Step 2: In a large sauté pan, heat 2 tbsp olive oil. When pan starts to smoke, carefully add steaks. Allow steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat. This will help create a good, crusty sear. Step 3: When steaks are brown, flip and sear the other side for 3 to 4 minutes. Remove meat to a large plate and allow to rest for 10 min. Step 4: Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. Step 5: In small bowl, whisk in the remaining olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper. Step 6: slice the steaks across the grain and on a bias into 1 1/2" thick pieces. Lay slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave roughly 1/2 cup fresh parmigiano over the dish. source: https://giadzy.com/blogs/recipes/ribeye-steak-salad-balsamic-vinaigrette-giada
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