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Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano

From Stones River Market

<p>From Rachel Ray of the Food Network &#8211; 2008</p>
Source: The Food Network - Grilling Reciped ( (Entered by John Erdmann)
Serves: Serves four

4 Sirloin Steaks, 1 inch think
2 cloves Garlic, cracked from skin and halved
Extra virgin olive oil, for drizzling, plus 2 TBS
4 sprigs Rosemary, finely chopped
Salt and freshly ground black pepper or grill seasoning, if desired
4 cups Arugula leaves
1 pint multi-color, yellow or red cherry heirloom tomatoes or 2 medium vine-ripe tomatoes, cut into bite-size pieces
1 Lemon
Parmigiano-Reggiano, for grating

Step by Step Instructions
  1. Heat grill or grill pan to medium-high to high.
  2. Rub room temperature meat with cut garlic. Drizzle the meat with olive oil, rub with rosemary and season liberally with salt and pepper or grill seasoning. Cook steaks 4 minutes on each side for medium, let rest 5 minutes then slice.
  3. Dress greens and halved or chopped tomatoes with the juice of 1 lemon, 2 tablespoons olive oil and salt and pepper. Pile salad on top of sliced steak and garnish with long grates of cheese made with vegetable peeler.