LOW Carb: Stall Buster Series! Capered Rosemary Steak with Arugula
This is yet one more example of old fashioned great flavors that comes from very little effort. It does however require a little bit of room on the cooktop and 4 pans...yep...4 of them... is it worth it? Oh my... lt's just put it this way.... if you don't have the spark in the bedroom, at least you can have it in your kitchen... wink..wink... Low carb? Yep....zero guilt like all of my recipes... Gourmet heaven to the tongue and yes the hubby will devour it too...
The love of Capered Rosemary Steak with Arugula
1 New York strip steak (about an inch thick)
1-1/2 tablespoons capers, drained
1 tablespoon fresh rosemary, chopped
1 cup oil + extra to coat the steak
1 garlic clove, thinly sliced
3 cups baby arugula
1/2 cup balsamic vinegar
Pan 1: Heat a grill pan over medium flame. Coat the steak with olive oil, salt, and pepper. Cook the steak 6 minutes on each side for medium. Remove the steak and let rest.
Pan 2: Heat 1/2 cup of oil until hot. Add the garlic and cook for about 15 seconds. Turn off the heat and add the fresh rosemary. The oil will be hot enough to cook it.
Pan 3: Heat the other 1/2 cup of oil until hot. Add the capers and fry for about 30 seconds, then remove with a slotted spoon.
In the final pan: Reduce the balsamic vinegar by about half.
Divide the arugula onto two plates. Drizzle the garlic-rosemary oil over the salad. (Arugula has that peppery salad type of taste that just makes a perfect compliment to steak and the sweetness of a great balsamic vinegar.)
Slice the beef into 1/4-inch slices or thinner and divide the slices onto each plate.
Sprinkle the fried capers on top.
Finish by drizzling the reduced balsamic vinegar over each plate.
ReginaL · 3 replies · 840 views
