Serves 4
One 40-day dry-aged rib eye steak (20-oz, bone-in)
Salt and pepper to taste
1/2 pound orzo pasta, blanched and shocked
2 carrots, fine julienne or fine halfmoon slices
1 cup cherry tomatoes, cut in half
1 green knob onion, sliced thin, cut white part into 1/2 or 1/4
1 yellow bell pepper, small diced 1 lemon, zested and juiced
1/2 oz sherry vinegar
3 oz extra-virgin olive oil
1 tsp Aleppo pepper 2–3 tbs mint, chopped
1/2 cup green peas or beans, blanched and shocked
2 cups arugula
GARNISH
1 tsp Aleppo pepper
2 oz Parmesan cheese
3 tsp extra-virgin olive oil
METHOD
Dry steak, season with salt and pepper, and grill to desired temperature. Allow to rest. Combine the rest of the ingredients except the arugula. Mix together, adjust seasoning, and then fold in arugula.
ASSEMBLY
Place a handful of the salad on a plate, slice the bone off the steak, and then slice the steak into thin strips. Place 3 to 4 pieces of the steak on top of the salad. Sprinkle steak and plate with more Aleppo pepper and microplaned or shaved Parmesan cheese. Drizzle with extra- virgin olive oil.
