Sliced Steak with Arugula |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Straccetti di Manzo Generations of Roman cooks have relied on this trattoria favorite made with classic ingredients for dinner in a hurry. Ingredients:
5 oz baby arugula |
1/3 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 teaspoon salt |
3/4 teaspoon black pepper |
1 large shallot, thinly sliced crosswise |
1 1/2 tablespoons balsamic vinegar |
1 1/2 tablespoons red-wine vinegar |
garnish: freshly ground black pepper |
Directions:
1. Mound arugula on a large platter.
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.
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.
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