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Rib-Eye Steaks With Arugula Oil

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Epicurious
Related tags
main-dish salad gluten free low carb memorial day dinner lunch

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Ingredients for 4 servings

1 1/2 cups olive oil

2 teaspoons finely chopped fresh rosemary leaves

1 lemon, sliced thin

1 teaspoons freshly ground black pepper

four 1-inch-thick rib-eye steaks (about 10 ounces each)

1 cup packed arugula leaves, washed and dried

2/3 cup extra-virgin olive oil

2 red bell peppers, quick roasted and peeled

2 yellow bell peppers, quick roasted and peeled

1 tablespoon olive oil

5 cups packed arugula leaves, washed and dried

Accompaniment: ricotta Whipped Potatoes

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