I developed this recipe in the summer of 2009 when we started providing fresh vegetable boxes for our customers. People didn’t know how to use the wonderful leafy vegetable arugula, so I created a dish most people will enjoy. You can sub the fresh rosemary for 1/8 cup of dried. This is a wonderful summer dish.

Ingredients:

• 1/2 cup plus 1 TBSP extra-virgin olive oil
• 1/4 cup chopped Rosemary
• 3 TBSP balsamic vinegar
• Sea Salt Fresh Ground Pepper One
• 1-pound prime beef rib-eye steak, about 1 1/4 inches thick, fat trimmed
• 6 oz arugula, large stems discarded
• Lemon wedges, for serving

Instructions:

Preheat oven to 400°.

In a small saucepan, combine 1/2 cup of the olive oil with the chopped Rosemary and bring to a simmer over moderate heat. Remove from the heat and let stand for 10 minutes. Strain the oil through a fine sieve and let cool completely; reserve 1/2 tsp of the Rosemary. Whisk the balsamic vinegar into the oil and season with Sea Salt and Pepper.

In a medium, ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the steak with Sea Salt and Pepper and cook over high heat until well browned on the bottom, about 3 minutes. Turn the steak, transfer the skillet to the oven and roast for about 8 minutes for medium-rare meat. Transfer the steak to a carving board and let rest for 5 minutes.

Toss the arugula with 1 tablespoon of the rosemary vinaigrette and mound the salad on 2 dinner plates. Thinly slice the steak crosswise and arrange it over the arugula. Sprinkle each serving with 1/4 tsp of Rosemary and then drizzle with 1 tsp of the rosemary vinaigrette. Refrigerate the remaining vinaigrette for another use. Serve with lemon wedges.