2 1-pound steaks (New York or rib-eye), each 1½ inches thick
Salt and freshly ground pepper to taste
2 tablespoons extra virgin olive oil
5 ounces baby arugula salad
Balsamic-Parmesan dressing (See accompanying recipe.)
2 ounces shaved Parmesan
For the balsamic-Parmesan dressing:
½ cup Balsamic Vinegar
4 tablespoons shallots, finely chopped
2 garlic cloves, finely chopped
1 cup extra virgin olive oil
8 tablespoons grated Parmesan cheese
½ teaspoon Worcestershire sauce
½ teaspoon salt
Suggested Wine Pairing: Viña Zaco Tempranillo Rioja
To prepare the steaks:
Season each side of each steak abundantly with salt and pepper, and moisten with the olive oil. Let the steaks rest for about 10 minutes.
Preheat the grill, and once it is hot, cook the steaks to medium-rare over medium-high heat, about 3 to 4 minutes per side.
Take the steaks off the grill and let them rest, covered, for 3 to 5 minutes.
To prepare the balsamic-Parmesan dressing:
In a nonstick saucepan over high heat, cook the balsamic vinegar, shallots and garlic for about 2 to 3 minutes, until reduced by half. Let cool.
Pour the balsamic vinegar mixture into a food processor, add the remaining ingredients, and process for about a minute, until the dressing reaches a glossy and smooth consistency.
To assemble the salad:
Dress the baby arugula with 2 to 3 tablespoons of the balsamic-Parmesan dressing. Divide the salad among 4 plates, and then top each salad with shaved Parmesan.
Cut the steaks into ¼-inch slices and divide among the 4 plates, placing the slices either on top of the baby arugula or alongside it. Pour some extra balsamic-Parmesan dressing over the sliced pieces of meat, and serve.
Place the extra dressing in a sauce boat and bring it to the table.