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Planet Green

YIELD 1-2 servings


6 tablespoons olive oil
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
Salt and Pepper
1 (12‑ounce) grass-fed Rib Steak, bone in
½ cup breadcrumbs
2 tablespoons Parmesan cheese, grated
1 tablespoon Red Wine Vinegar
1 cup arugula



  1. On a plate, combine 4 tablespoons olive oil, basil, parsley, salt and pepper. Dip steak in oil mixture to coat both sides.
  2. In a bowl combine breadcrumbs and Parmesan. Press the breadcrumb mixture into the steak and let rest for five minutes to dry.
  3. Heat grill to medium high heat and grill steaks 4 to 5 minutes each side for medium. Remove from heat and let rest for 5 minutes.
  4. In a bowl, whisk together vinegar, 2 tablespoons olive oil, salt and pepper. Drizzle dressing over arugula.

To Serve:

  1. Place Arugula Salad on a dinner plate. Place steak on top of Arugula Salad.

    Editor's Note: Despite the water required to raise beef and the emissions cows produce, sometimes you want a steak. Learn why grass fed is the way to go and why to eat less meat.

This recipe appears in: Beef

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