Porterhouse Steaks with Arugula and Parmesan Cheese

Porterhouse Steaks with Arugula and Parmesan Cheese

Info

Rating
Calories
1237.0
Protein
109.0
Sodium
465.0
Fat
86.0

Description

Tradition dictates that these Florentine-style steaks be cooked over a grate in a fireplace, but this recipe translates very well to an American-style outdoor grill. Use a vegetable peeler to cut thin strips from a wedge of Parmesan to make the cheese shavings. What to drink: Chianti Classico.

Ingredients

3 2- to 21/2-inch-thick porterhouse steaks (each about 3 pounds)
Olive oil
5 ounces arugula (about 5 cups packed)
1 cup Parmesan cheese shavings

Directions

  1. Prepare barbecue (medium-high heat). Rub steaks with oil and sprinkle lightly with salt and pepper. Grill until steaks are brown and crusty and thermometer inserted into thickest part registers 120°F to 125°F for medium-rare, turning every five minutes, about 25 minutes total. Using tongs, transfer steaks to cutting board; let steaks rest for 10 minutes.
  2. Coarsely chop enough arugula to measure 2 cups and set aside. Arrange remaining arugula on platter and sprinkle with oil, salt, and pepper. Cut meat away from bones. Slice meat thinly and arrange atop arugula. Sprinkle reserved chopped arugula and cheese shavings over steak.

Tags

    Beef Cheese Leafy Green Low Carb Steak Summer Grill/Barbecue Bon Appétit
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