10-Minute Steak with Arugula & Parmesan
Steak on a bed of arugula and Parmesan shavings was a staple on menus and you can still easily find it in trattorias today. A juicy, medium-rare steak resting on a bed of peppery arugula, with salty Parmesan shavings raining down. What could be better? And it's so simple to prepare!
Choosing The Perfect Steak
Use whatever steak cut you prefer – NY strip, ribeye, or others are all fine. There's no hard and fast rule, so you have complete freedom! I like to use NY strips because the fat-to-meat ratio is ideal for this dish. As for the doneness, I recommend medium. Remember, the steak will be placed on a bed of greens, so it's best if it's not too rare!
Guaranteed Perfect Cooking
We want quick, no-fuss cooking, so we can set aside more "correct" or professional techniques for this one, haha! This recipe is meant to be fast and straight to the point.
Get a nice hot pan—I use cast iron because it holds and distributes heat best. High heat, and let it heat up for 5 minutes. Meanwhile, pat the steak completely dry with a paper towel, then season with salt, pepper, and a drizzle of oil. Cook the steak for 2-3 minutes per side, depending on its thickness. Add garlic and rosemary for flavor; you can add a knob of butter too, but it's optional. Finally, let it rest for twice the cooking time, covered, so it doesn't get cold.
Why Arugula and Not Regular Lettuce?
Arugula has a slightly bitter, peppery taste. Combined with the sweet, salty, umami flavor of the Parmesan and a nice slice of steak, it creates a perfect balance. Using other lettuces doesn't yield the same result—they feel more like a side than part of the main dish. In fact, this dish should be served all together. Arugula works perfectly, both for the size of the leaf and its flavor. I don't even wash it; I just place it directly on a beautiful oval plate.
How to Compose Your Plate and Share It!
Take a long, oval plate. First, arrange a bed of arugula, just enough to cover the bottom. Then, place the sliced steak on top. For a more beautiful presentation, you can either recreate the shape of the steak or converge all the slices towards the center. Just before serving, drizzle with extra virgin olive oil, freshly cracked black pepper, and a little salt. For the final touch, use a vegetable peeler to shave large pieces of Parmigiano-Reggiano over everything. If you want, add some cherry tomatoes and even a drizzle of balsamic glaze!
10-Minute Steak with Arugula and Parmesan
This 10-minute Steak with Arugula and Parmesan is a classic Italian trattoria dish that’s surprisingly easy to make at home. Juicy, flavorful, and elegant, it’s the perfect quick dinner for any night of the week.
- Total Time: 10 minutes
- Yield: 2 serving
Ingredients
– 1 NY Strip or Ribeye Steak (about 200-250g)
– 1 large handful of fresh arugula (rocket)
– Parmigiano-Reggiano, for shaving
– 1 tbsp olive oil
– Salt and freshly cracked black pepper
– 1 clove garlic, smashed (optional)
– 1 sprig fresh rosemary (optional)
– 1 tbsp butter (optional)
– Cherry tomatoes and balsamic glaze, for serving (optional)
Instructions
1. Pat the steak dry with paper towels. Season generously with salt and pepper.
2. Heat a cast-iron skillet over high heat until very hot. Cook steak for 2-3 minutes per side.
3. Add garlic and rosemary to the pan during the last 2 minutes. Baste with butter if using.
4. Transfer steak to a cutting board. Let rest for 5-6 minutes covered with foil.
5. Slice steak against the grain. Serve over arugula with shaved Parmesan and optional toppings.
- Prep Time: 2 min
- Cook Time: 8 min
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
