- 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
- Preheat broiler. Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put peppers, skin side up, on a rack of a broiler pan and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes.
- Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers. (Wear rubber gloves when handling chilies.)
- Lay peppers on their sides on racks of burners (preferably 1 to a burner) and turn flame on high. Char peppers, turning them with tongs, until skins are blackened, 6 to 8 minutes. (If peppers are small, as are chilies, spear through stem end with a long handled fork and rest on burner rack.)
- Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)
- In a shallow baking dish just large enough to hold steaks in one layer stir together oil, rosemary, lemon, and pepper.
- Add steaks to marinade, turning to coat well. Marinate steaks, covered, and chilled, turning occasionally, 1 day.
- In a blender or food processor blend arugula, oil, and salt and pepper to taste 30 seconds. Chill mixture, covered, 1 1/2 hours. Bring mixture to room temperature and pour through a fine sieve into a bowl. Arugula oil may be made 1 day ahead and chilled, covered.
- Prepare grill.
- Remove steaks from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare. (Alternatively, steaks may be grilled in batches in a hot well seasoned ridged grill pan.) Transfer steaks to a cutting board and let stand 5 minutes.
- Toss roasted peppers with olive oil and salt and pepper to taste and cut steaks into 1/4-inch-thick slices.
- Divide arugula leaves among 4 plates and top with steak and roasted peppers. Drizzle each serving with arugula oil and salt and pepper to taste and serve with potatoes.