Serves 4.
Note: Plan ahead, as the meat needs to marinate at least 12 hours. If you can't find porcini mushroom powder, simply grind up dried porcinis to make your own. From Mario Batali.
• 2 tbsp. sugar
• 1 tbsp. kosher salt
• 1 tbsp. freshly ground black pepper
• 1 tbsp. hot red pepper flakes
• 1/4 c. porcini mushroom powder (see Note)
• 5 garlic cloves, minced
• 1/4 c. extra-virgin olive oil, plus about 1 tbsp., divided
• 1 (3- to 3 1/2-lb.) bone-in rib-eye steak, about 3 inches thick
• 3 c. trimmed arugula, washed and spun dry
• Fine sea salt
• Great extra-virgin olive oil for drizzling
• Balsamic vinegar for drizzling
Directions
In a small bowl, combine the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic and 1/4 cup olive oil, and stir well to form a thick paste with the consistency of wet sand.
Rub the paste all over the steak, coating it evenly. Wrap tightly in plastic wrap and refrigerate for at least 12 hours, or overnight.
About 1 hour before grilling, remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Place on a plate and let come to room temperature.
Preheat a gas grill or prepare a fire in a charcoal grill (use enough coals to keep the fire going for about 25 minutes).
Put the steak on the hottest part of the grill, cover and cook, turning every 5 to 8 minutes, for about 25 minutes for medium-rare; the internal temperature should be 125 degrees. Transfer to a carving board and let rest for 10 to 15 minutes.
Meanwhile, dress the arugula with about 1 tablespoon olive oil, and season with sea salt to taste.
Slice the meat against the grain into 1/2-inch-thick pieces. Arrange on plates or a platter, drizzle with olive oil and balsamic vinegar, and top with the arugula. Serve immediately.
Nutrition information per serving:
Calories660Fat37 gSodium1,428 mg
Carbohydrates17 gSaturated fat10 gCalcium58 mg
Protein69 gCholesterol196 mgDietary fiber2 g
Diabetic exchanges per serving: 2 vegetable, ½ other carb, 9 lean meat, 2 fat.
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