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Rosemary-Garlic Steaks With Arugula, Tomatoes And Parmigiano-Reggiano Recipe

Nutrition per serving    (USDA % daily values)
CAL
262
FAT
61%
CHOL
27%
SOD
4%

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Ingredients for 4 servings

Parmigiano-Reggiano, for grating

1 lemon

4 cups arugula leaves

4 sprigs rosemary very finely chopped

Salt and freshly ground black pepper or grill seasoning, if desired

1 pint multi-color, yellow or red cherry heirloom tomatoes or 2 medium vine-ripe tomatoes, cut into bite-size pieces

2 cloves garlic, cracked from skin and halved

Extra-virgin olive oil, for drizzling, plus 2 tablespoons

4 sirloin steaks, 1-inch thick, about 10 to 12-ounces each

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