Planet Green
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Ingredients:
6 tablespoons olive oil
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
Salt and Pepper
1 12-ounce grass-fed Rib Steak, bone in
½ cup breadcrumbs
2 tablespoons Parmesan cheese, grated
1 tablespoon Red Wine Vinegar
1 cup arugula
Method:
On a plate, combine 4 tablespoons olive oil, basil, parsley, salt and pepper. Dip steak in oil mixture to coat both sides.
In a bowl combine breadcrumbs and Parmesan. Press the breadcrumb mixture into the steak and let rest for five minutes to dry.
Heat grill to medium high heat and grill steaks 4 to 5 minutes each side for medium. Remove from heat and let rest for 5 minutes.
In a bowl, whisk together vinegar, 2 tablespoons olive oil, salt and pepper. Drizzle dressing over arugula.
To Serve: Place Arugula Salad on a dinner plate. Place steak on top of Arugula Salad.
Yield: 1-2 servings
Editor's Note: Despite the water required to raise beef and the emissions cows produce, sometimes you want a steak. Learn why grass fed is the way to go and why to eat less meat.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Eliminate Your Steak Mistakes episode of Emeril Green.
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