Simply Stated! …and Steaked

Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

A sandwich to savor. A delectable, perfect combination of baby arugula salad and sliced steak, grilled to perfection, sliced, on a toasted, grilled baguette with tasty lemon vinaigrette and topped with shaved parmesan… Who ever said some of the best meals are… fresh simple ingredients that combine together ~oh so well!???? ME! All that’s required is your skillful grilling, 2 pieces of bread, and your hands to hold it together while consuming! Use the baby arugula as the leaves are tender, sweet and peppery. Look for crispy green baby leaves; they are milder than the mature leaf that can sometimes be bitter. 

To serve 4
2 ~1” boneless rib eye steaks
1/3 cup olive oil for brushing 
    both sides of steaks
Fresh ground pepper and sea salt 
    (pressing onto both sides of steak to 
    adhere) let sit to marinate for 15 minutes.
8-oz bag of baby arugula 
    (washed, drained and patted dry)
4 oz chunk of good Parmesan cheese
½ teaspoon of Dijon mustard
1/3 cup fresh squeezed lemon juice whisked
    together with ¼ cup olive oil, salt 
    and pepper
2 French banquettes ~cut open and grill to
    crisp & golden
 
Get your grill hot and then turn down to medium heat. Grill steaks to desired 
doneness. Let rest for 5 minutes and slice.
    In a bowl whisk the oil, Dijon mustard, lemon juice, shaved Parmesan cheese, salt and pepper. Toss with arugula.  Taste for seasonings. Mound onto crispy grilled bread, add sliced steak and additional shaved cheese. Pour a glass of wine and enjoy the succulent, juicy taste of this truly delicious steak sandwich!  XO Denise