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- Steak with Arugula
- (Bistecca con Rucola)
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Ingredients:
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- 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 and 1/2 tablespoons balsamic vinegar
1 and 1/2 tablespoons red-wine vinegar
Freshly ground black pepper
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- Directions:
- Mound arugula on a large platter.
Heat olive 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 saute 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. Makes 4 servings.
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