Steak and Arugula

Steak and Arugula

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  • Prep Time


  • Total Time


  • Servings



  • 1

    12 oz. boneless sirloin steak

  • tbl. olive oil, divided, plus a little more

  • 1

    clove garlic, minced

  • 1

    tsp. salt

  • 1

    tsp. coarsely ground salt

  • 1

    tsp. fresh ground pepper

  • 4

    cups arugula

  • ¼

    cup thickly shaved Grana Padano, Parmigiano Reggiano, or Pecorino Romano cheese

  • Balsamic vinegar to taste


1. Preheat over to 400 degrees 2. Heat 2 Tbl. olive oil and garlic in a cast iron skillet over medium high heat. 3. Coat the meat with about 1 Tbl. of olive oil. Season both sides of the meat with salt and pepper. 4. Sear meat in hot skillet 3 minutes per side, moving as little as possible. 5. Using an oven mitt, transfer meat to the oven and cook until medium rare, no more than 3 minutes. 6. Remove meat from oven, let rest 3 to 4 minutes and slice against the grain into 1/2 in thick pieces. 7. Divide arugula among 4 plates and top each with 4 to 5 slices of steak. 8. Top each plate with 2-3 cheese shavings and drizzle with olive oil and balsamic vinegar to taste.


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