Serves 4

5oz baby arugula

Cherry tomatoes

⅓ cup extra-virgin olive oil

2 large garlic cloves, smashed

1 large sprig fresh rosemary

1 lb boneless top loin steak or sirloin (1 inch thick)

1 tsp salt

¾ tsp black pepper

2 large shallots, thinly sliced crosswise

1 ½ Tbsp balsamic vinegar

1 ½ Tbsp red-wine vinegar

Focaccia (optional)

Mound arugula on a large platter, with halved cherry tomatoes.

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.

Meanwhile, cut steak crosswise into ⅛-inch-thick slices and toss with ¾ teaspoon salt and ½ 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 ¼ teaspoon each of salt and pepper and boil 2 minutes. Pour dressing over steak and serve immediately, with a side of focaccia if desired.


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Posted by: ghost21 on Category: Beef _ Veal