Cold Sliced Steak with Arugula and Parm | TASTE
People talk about a “hot juicy steak” as the height of steak enjoyment, but there’s something to be said for a cold or room-temperature version.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tastecooking.com.
Ingredients
- 2 (1½-inch-thick) boneless New York strip steaks (about 2 pounds total)
- Kosher salt; freshly ground pepper
- Extra-virgin olive oil, for drizzling
- 3 anchovy fillets packed in oil, drained
- 1 garlic clove
- 1 lemon
- ½ c mayonaise
- 2 c baby arugula
- 4 oz Parmigiano, for shaving
- Flaky salt, for serving
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