Rosemary Steak with Arugula and Blue Cheese

I recently got a new issue of Clean Eating magazine … and this recipe was staring me in the face! How delicious – I thought! I had a whole bunch of arugula from a tomato, arugula recipe from a week ago, and this was the perfect way to finish off the allotment!

So simple, so delicious – I am becoming a master of cooking steaks, indoors that is. Steve was telling me a while back that most restaurants cook steak either just pan-searing or a combination of pan-seared AND broiled… either way.. I am learning to secrets to the perfect steak YUM!

Rosemary Steak with Arugula and Blue Cheese

Ingredients

×          1 lb steak, ¾ inch thick

×          1 cup balsamic vinegar

×          3/4 cup oil

×          ¼ cup honey

×          2 tbs rosemary, fresh, chopped

×          1 tbs garlic powder

×          1 tbs salt

×          Pepper to taste

×          Arugula, roughly chopped

×          Blue cheese crumbles

Instruments

×          Large Ziplock bag

×          Grill or grill pan

Instructions

1.       Combine balsamic vinegar, oil, honey, rosemary, garlic powder, salt and pepper in zipliock bag – whisk or combine vigorously

2.       Add steak and marinate in refrigerator for 2 or so hours (if you can marinate longer, do so)

3.       Remove steak from fridge 10 minutes prior to cooking

4.       Heat up grill pan on medium high, and cook steak about 4-5 minutes per side.

5.       Remove from grill pan and let rest, loosely covered my aluminum for 5 minutes

6.       Cut the steak on the diagonal and lay on top of bed arugula. Top with blue cheese crumbles and enjoy!