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Cold Sliced Steak with Arugula and Parm
Ingredients
Directions
Ingredients
2
(1½-inch-thick) boneless New York strip steaks (about 2 pounds total)
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Kosher salt; freshly ground pepper
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Extra-virgin olive oil, for drizzling
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3
anchovy fillets packed in oil, drained
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1
garlic clove
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1
lemon
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½ c
mayonaise
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2 c
baby arugula
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4 oz
Parmigiano, for shaving
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Flaky salt, for serving
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Cold Sliced Steak with Arugula and Parm

People talk about a “hot juicy steak” as the height of steak enjoyment, but there’s something to be said for a cold or room-temperature version. This flavor combo is based on a classic Italian presentation—arugula, Parm, olive oil—and I added a shortcut Caesar sauce to link the pleasantly chewy steak with the sharp and salty toppings. If you want to make the steaks a day ahead, don’t slice them; let cool, then wrap and refrigerate. Let them sit at room temperature for a couple of hours before slicing and serving.

4 servings

  1. Season steaks generously on both sides with kosher salt and pepper. (You can do this an hour or two in advance and let the steaks sit at room temperature. Or refrigerate them, uncovered, for 2 to 3 days.)
  2. Heat a large heavy skillet over medium-high and drizzle with a thin coating of oil. Place the steaks in the pan on the fatty edge and cook until the fat starts to render, 1 to 2 minutes. Turn steaks onto a flat side, press down, and cook, turning every 2 to 3 minutes, until they are very dark brown and crisp and a thermometer inserted into the center registers 115° to 120°F for medium-rare. On the first or second turn, the steaks won’t be that browned, but turning them frequently will help them cook more evenly, and they will eventually pick up fabulous color. Transfer to a small rimmed baking sheet or dinner plate and let steaks rest until they’re at room temperature, about 30 minutes.
  3. At any point while the steaks are resting, mince the anchovies, then sprinkle with some kosher salt and pepper and scrape the edge of your blade back and forth against the anchovies to smash them into a paste on your cutting board. Scrape into a medium bowl and finely grate the garlic and zest half the lemon over. Cut the lemon in half and squeeze the juice into the bowl. Add the mayo and stir to combine. Taste sauce and season with kosher salt and pepper.
  4. Thinly slice the steak against the grain and transfer to a platter. Drizzle with sauce. Scatter arugula over, then use a vegetable peeler to shave Parmigiano over. Drizzle with oil and top with a few pinches of flaky salt.