Tuscan Steak with Arugula

This dish is so filling and actually quite healthy. The oregano is a predominant flavor in the marinade and vinaigrette. I prefer a mix of spinach and arugula, as the arugula has a strong, spicy flavor and is a bit overwhelming on its own. The spinach and/or arugula wilts slightly under the heat of the steak and its juices.


Ingredients:
Steak (I used sirloin, but you could use New York or Flank)
Arugula or Spinach or a mixture, a large handful for each person.
1/2 Onion or 1 shallot, minced
2 gloves Garlic, minced then mashed
1-2 T. Oregano
1/2 c. Red Wine Vinegar
1 T. Dijon Mustard
1/4 c. Light Olive Oil
1.4 c. Extra Virgin Olive Oil
1 Lemon
s+p
Parm
Crusty bread

1. Marinate the steak for about an hour in olive oil, red wine vinegar, garlic, minced onion, lemon.
2. Brown the steak over medium-high heat in an oven safe pan.
3. Place pan into a 425 degree oven until it is done to your liking.
4. For the vinaigrette: mix together half of the vinegar, juice from 1/2 lemon, 1/2 of the onion/shallot, Dijon, s+p, oregano. Slowly drizzle in the extra virgin olive oil while whisking to emulsify.
5. Pull the steak out and tent with foil. Reserve the juice to pour over greens. After 5- 10 minutes, slice the steak on the bias.
6. Pile spinach/arugula onto you plate. Drizzle steak juices over the greens.
7. Place the sliced steak over the greens. Drizzle with the vinaigrette. Top with shaved parm. Serve with warm crusty bread.