Sliced Steak with Arugula
A elegant dish of tender sliced steak served over fresh arugula, dressed with a warm balsamic and red wine vinegar sauce infused with garlic and rosemary.
Ingredients
- •5 oz baby arugula
- •⅓ cup extra-virgin olive oil
- •2 cloves garlic cloves
- •1 sprig fresh rosemary
- •1 lb boneless top loin steak
- •1 teaspoon salt
- •¾ teaspoon black pepper
- •1 large shallot
- •1½ tablespoons balsamic vinegar
- •1½ tablespoons red-wine vinegar
- •to taste black pepper
Cooking Instructions
- 1.
Mound arugula on a large platter.
1 min
- 2.
Heat oil with garlic and rosemary in a 12-inch heavy skillet over high heat, turning garlic once or twice, until garlic is golden, about 4 minutes. Discard garlic and rosemary.
4 min
- 3.
Meanwhile, cut steak crosswise into 1/8-inch-thick slices and toss with 3/4 teaspoon salt and 1/2 teaspoon pepper. Add meat to skillet all at once and sauté over high heat, tossing with tongs to color evenly, about 1 minute for medium-rare. Arrange steak over arugula using tongs, then add shallot to oil in skillet along with vinegars and remaining 1/4 teaspoon each of salt and pepper and boil 2 minutes. Pour dressing over steak and serve immediately.
5 min
