Grilled Manhattan Steak
Cabernet Franc requires a dish that can stand up to its bold falvors and tannins. The fat in this grilled steak cuts right through tannins while the roasted tomatoes brighten the dish with a burst of acidity.
- 1 14 oz. NY strip steak
- 2 bunches arugula, washed
- ½ pint grape tomatoes, washed
- ½ pound French green beans
- 6 cloves of garlic
- ½ cup extra virgin olive oil
Cut the steak in half (width way), trim excess fat and season with salt and pepper. Grill over hot fire for approximately 5 min. per side for medium rare, and reserve.
In a large sauté pan, pour in half of the olive oil and 3 cloves of garlic over a medium high heat.
Add the tomatoes and green beans and roast in a 350 degree oven for 15 min., remove and set aside.
In an additional pan heat the remaining oil with the remaining garlic, until just smoking. Remove from the heat and add the arugula, wilting it.
Place the wilted arugula on a plate, place the steak on the plate and garnish with the tomatoes and green beans.