Straccetti di Manzo (Sliced Steak with Arugula)

Straccetti di Manzo (Sliced Steak with Arugula)

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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
Large sprigs fresh rosemary
1½ lbs. Boneless top sirloin steak
1½ tsp.

Salt

1¼ tsp. Black pepper
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.