Grilled Steak & Arugula Salad w/Shave Parmesan

One 1 1/2” NY Strip Steak per person
Pre Washed Baby Arugula
Fresh Rosemary
Garlic Cloves
Lemons
Olive Oil
Coarse Salt & Fresh Ground Black Pepper
Thinly Shaved Parmesan 

Heat olive oil in pan over med heat, add whole peeled cloves of garlic and sprigs of fresh rosemary and cook until browned. You are just wanting to infuse the oil, the garlic and rosemary will be discarded. Once you are finished browning, let oil cool to room temp and discard garlic and rosemary. Usually for two steaks I use 4 or 5 cloves and at least 4 sprigs of rosemary.

Whisk together some of the infused oil with minced fresh garlic, chopped fresh rosemary(leaves only) salt and pepper to taste. Rub this over steaks and marinate at least 2 hours and up to 24.

Pre heat grill to Med High. Scrape any excess marinade off steaks and bring to room temp. Grill 2 to 3 mins per side for med rare. Transfer steaks to cutting board and let stand for 5 mins.

Whisk together remaining infused olive oil with fresh squeezed lemon juice salt and fresh ground pepper. Put Arugula in wooden salad bowl and toss with vinaigrette. Be sure a dress greens lightly.

Cut steaks at a 45 degree angle across the grain into about 8 strips per steak.

Divide salad greens among serving plates, top with shaved parmesan. Arrange the steak slices over top the salad. Add more fresh ground pepper