Straccetti di Manzo (Sliced Steak with Arugula)
Straccetti di Manzo (Sliced Steak with Arugula)
Printer Friendly Recipe
Serves: 6
Serve with Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
or Joseph Phelps Vineyards Insignia
Mound arugula in a large shallow bowl. Heat oil with garlic and rosemary over high heat until garlic is golden. Remove garlic and rosemary and discard. Cut steak into 1/8 inch slices and toss with ¾ tsp salt and ½ tsp 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. Add shallot to skillet along with vinegars and remaining salt and pepper. Boil for about 2 minutes and then pour dressing over steak.
Serves: 6
Serve with Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
or Joseph Phelps Vineyards Insignia
|
8 oz |
Arugula (bite sized pieces) |
| ½ cup | Extra virgin olive oil |
| 3 | Large garlic cloves, smashed |
| 1½ | Large sprigs fresh rosemary |
| 1½ lbs. | Boneless top sirloin steak |
| 1½ tsp. |
Salt |
| 1¼ tsp. | Black pepper |
| 1½ | Large shallots, thinly sliced |
| 2¼ Tbsp. | Balsamic vinegar |
| 2¼ Tbsp. | Red wine vinegar |
Mound arugula in a large shallow bowl. Heat oil with garlic and rosemary over high heat until garlic is golden. Remove garlic and rosemary and discard. Cut steak into 1/8 inch slices and toss with ¾ tsp salt and ½ tsp 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. Add shallot to skillet along with vinegars and remaining salt and pepper. Boil for about 2 minutes and then pour dressing over steak.