Ingredients

Serves 4

　　

For marinade

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)

　　

For arugula oil

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

　　

To quick roast and peel peppers:

Broiler method:

Step 1

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.

　　

Step 2

Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers. (Wear rubber gloves when handling chilies.)

　　

Gas stove method:

Step 3

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.)

　　

Step 4

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.)

　　

Make marinade:

Step 5

In a shallow baking dish just large enough to hold steaks in one layer stir together oil, rosemary, lemon, and pepper.

　　

Step 6

Add steaks to marinade, turning to coat well. Marinate steaks, covered, and chilled, turning occasionally, 1 day.

　　

Make arugula oil:

Step 7

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.

　　

Step 8

Prepare grill.

　　

Step 9

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.

　　

Step 10

Toss roasted peppers with olive oil and salt and pepper to taste and cut steaks into 1/4-inch-thick slices.

　　

Step 11

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.