rib eye steak, one inch thick
extra virgin olive oil
14.79 ml red wine vinegar or 14.79 ml
59.14 ml shaved parmesan cheese or 59.14 ml
pecorino romano cheese
- Season steak with salt, pepper and oregano, then grill or broil until rare, 2-3 minutes per side.
- Rest steak 5 minutes, then thinly slice.
- Toss the meat and meat juices with the arugula, then drizzle with oilive oil and vinegar and toss again.
- Serve topped with shaved cheese and additional black pepper, if desired.