Sliced Steak with Arugula
This iconic Roman dish (Stracceti di Manzo in Italian) is perfect for a sophisticated, but simple, dinner in a hurry.
Prep.
Category:
Tags:
Ingredients
For 4 Serving(s)
sliced-steak-with-arugula
- 1/2 c arugula
- 1/3 c olive oil
- 2 clv garlic
- 1 sprig rosemary
- 1 lb boneless top loin steak
- 1 t salt
- 3/4 t pepper
- 1 shallot
- 1 1/2 T balsamic vinegar
- 1 1/2 T red wine vinegar
Sliced Steak with Arugula Directions
- Place the arugula on a large serving platter and set aside.
- Heat the olive oil in a large skillet over high heat. Add the garlic and rosemary, and heat, turning occasionally, for 4 minutes. Remove garlic and rosemary and discard.
- Slice the steak crosswise into 1/8-inch-thick slices. Toss with ¾ teaspoon of the salt and ½ teaspoon of the pepper. Add the steak to the skillet and cook in olive oil over high heat, tossing with tongs to color evenly. Cook for 1 minute total for medium-rare. Use the tongs to arrange the steak over the arugula. Add the shallot to the hot oil in the skillet, stir in the balsamic and red wine vinegars, and sprinkle with remaining ¼ teaspoons of salt and pepper. Cook the shallots for 2 minutes, then pour the contents of the skillet over the steak and arugula. Serve immediately.