Name: Ribeye with Lemony Arugula, Sun-Dried Tomato & Shaved Parmesan Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 3 lemons; 85 g Parmesan cheese; 1.02 kg ribeye steak; 2 shallots; 12 sun-dried tomatoes, oil-packed; black pepper; extra virgin olive oil; salt

Ribeye with Lemony Arugula, Sun-Dried Tomato & Shaved Parmesan SaladRibeye with Lemony Arugula, Sun-Dried Tomato & Shaved Parmesan Salad — a 35-minute dinner recipe with 9 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

3 lemons

85 g Parmesan cheese

1.02 kg ribeye steak

2 shallots

12 sun-dried tomatoes, oil-packed

black pepper

extra virgin olive oil

salt

Instructions

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and set aside to rest, about 5 minutes.

Meanwhile wash, dry, zest, and juice half of the lemons into a large bowl. Cut remaining lemons into wedges and set aside for serving.

Peel and mince shallots. Add to the bowl with the lemon along with oil, salt, and pepper. Whisk to combine the dressing.

Roughly chop sun-dried tomatoes. Add to the bowl with the dressing.

Wash and dry arugula (skip this step if it came pre-washed). Add to the bowl.

Using a peeler, shave Parmesan into curls. Add to the bowl and gently toss to combine the salad.

Thinly slice steak against the grain.

Divide steak and salad between plates or bowls. Serve with lemon wedges for squeezing over the steak. Enjoy!

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