Sliced Steak with Arugula
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon salt
- 1/3 cup extra-virgin olive oil
- 3/4 teaspoon black pepper
- 1 1/2 tablespoons balsamic vinegar
- 1 large sprig fresh rosemary
- Carbohydrate 7 g(2%)
- Cholesterol 93 mg(31%)
- Fat 38 g(58%)
- Fiber 2 g(6%)
- Protein 24 g(47%)
- Saturated Fat 10 g(52%)
- Sodium 472 mg(20%)
- Calories 465
Preparation Mound arugula on a large platter. 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 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.
Preparation Mound arugula on a large platter. 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 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.
