Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano

I saw this recipe on Rachael Ray the other day and thought this would be the perfect dinner for our one year anniversary. It was the best steak I had ever had! It was so juicy and delicious and the salad was great too! The original recipe can be found here.

Rosemary-Garlic Steaks with Arugula, Cherry Tomatoes  and  Parmigiano-Reggiano

2 London Broil steaks, 1-inch thick, about 10 to 12-ounces each

2 cloves garlic, cracked from skin and halved

Extra-virgin olive oil, for drizzling, plus 2 tablespoons

4 sprigs rosemary very finely chopped

Salt and freshly ground black pepper or grill seasoning, if desired

4 cups arugula leaves

1 pint multi-color, yellow or red cherry tomatoes, halved

1 lemon

Parmigiano-Reggiano, for grating

 

Heat grill or grill pan to medium-high to high.

Rub room temperature meat with cut garlic. Drizzle the meat with olive oil, rub with rosemary and season liberally with salt and pepper or grill seasoning. Cook steaks 4-5 minutes on each side for medium rare, let rest.

Dress greens and halved tomatoes with the juice of 1 lemon, 2 tablespoons olive oil and salt and pepper. Place salad next to steak on plate and garnish with long grates of cheese made with vegetable peeler.