(a) cover the steaks with aluminum foil and allow the steaks to rest for about 5 minutes meanwhile place half the Arugula on a each serving plate. When the steaks have rested slice each thinly across the grain, arrange in overlapping slices over the Arugula on each plate (drizzle any juices that may escape during slicing over the steak slices), dress each plate with the dressing over the steak and Arugula and distribute the shaved Parmesan over all
(b) place some of the shaved Parmesan (if used) on the Arugula on each plate and immediately place the unsliced steaks on top of the Arugula and shaved cheese (you can omit or use the dressing as you desire). Serve immediately, this is one time you don’t want to allow the steaks to rest, you want them to release their hot juices to make the salad dressing and wilt the Arugula.
Next Week's Posting: Classique Beuf Bourguignonne