Sliced Beef With Lemony Arugula And Mushroom Salad

In a shallow dish, mix 1/4 cup of the olive oil with the garlic and rosemary. Add the meat and turn to coat.

In a runt bowl, dawdle the mayonnaise, lemon juice, lemon zest and the final 2 tablespoons of olive oil. Season the dressing with salt and pepper.

Build a huge grill pan or solid-iron skillet over excessive heat. When the pan is awfully hot, purchase away the meat from the marinade and season generously with salt and pepper; discard the marinade. Add the red meat to the grill pan and cook dinner except effectively browned, 30 seconds per facet. Switch to plates and top with the arugula, mushrooms and Parmesan shavings. Drizzle the dressing over the salads and attend.