Sliced Steak With Arugula Food

SKIRT STEAK WITH ARUGULA SALAD

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes. Add the garlic and 1/4 teaspoon each salt and pepper and cook, tossing, until the garlic is slightly golden, about 30 seconds. Transfer to a large bowl; wipe out the skillet. Add the radishes, tomatoes, basil, capers and caper brine to the bowl and toss to combine.
• Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Season the steak with salt and pepper, add to the pan and sear until browned on the bottom, about 5 minutes. Turn and sear until browned on the other side, 3 to 5 more minutes. Transfer the steak to a cutting board and let rest 5 minutes.
• Add the arugula and the remaining 2 tablespoons olive oil to the bowl with the salad and toss to coat; season with salt and pepper. Thinly slice the steak against the grain and divide among plates. Serve with the salad.

SLICED STRIP STEAK WITH ARUGULA AND PARSLEY

Steps:

• Prepare grill for medium-high heat. Season steaks generously with salt and pepper. Grill, turning several times, until lightly charred, 7-9 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
• Toss arugula, onion, chile, caper berries, Parmesan, and parsley in a medium bowl. Drizzle with lemon juice and oil and toss to coat; season with salt and pepper. Drizzle steak with oil and season with salt and pepper; serve with salad.
• Do Ahead
• Steak can be grilled 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.

STRACCETTI DI MANZO - SLICED STEAK AND ARUGULA

Steps:

• Mound arugula on a large platter.
• Over high heat, heat oil with garlic and rosemary in a 12" heavy skillet turning garlic and rosemary once or twice, until garlic is golden, abut 4 minutes.
• Discard garlic and rosemary.
• Meanwhile, pat steaks dry and sprinkle steak with salt and pepper. Slice steaks lengthwise, against the grain into 1/2" slices.
• Add meat to skillet, tossing with tongs to color evenly, about 1 minute for medium-rare.
• Arrange steak slices over the arugula.
• Add shallots rings to the oil along with the vinegars and 1/4 t salt. and pepper. Boil for 2 minutes. turn off heat.
• Using tongs, remove the shallots and arrange over the beef slices. Pour the hot dressing over the beef and lettuce.
• Serve immediately.

GRILLED FILET STEAK AND ARUGULA

Steps:

• Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
• Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.
• Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.
• When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.
• Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

SARASOTA'S ASIAN PENNE, STEAK AND ARUGULA SALAD

Steps:

• Steak -- Rub or brush the steak with olive oil, salt, pepper and red pepper flakes. And let marinate 2-8 hours. The longer the better, but even 2 hours will give it a nice flavor. I marinate it right in a large baggie.
• Dressing -- Mix together the olive oil, broth, soy sauce, lemon juice, ginger, dijon mustard, salt and pepper. Mix well in a small measuring cup or bowl and set in the refrigerator covered in plastic wrap until ready to use.
• Pasta -- Cook the pasta according to directions. Drain and return to the pot and cover to keep warm.
• Steak -- Now, as the pasta cooks, grill the steak. An inside grill pan works great for this, high heat lightly oiled. Approximately 5 minutes per side, depending on the thickness, until golden brown and crusty and medium rare. Skirt steak only takes minutes and works great for this salad, but feel free to use any of your favorite cuts of beef. Let the steak rest before slicing.
• Salad -- After the steak has rested, slice while still warm, and remember to always slice against the grain, this will give you a very tender slice of steak. In a large bowl, combine the arugula, cucumbers, sun dried tomatoes, onions, and the slightly warm pasta. Top with with sliced steak and toss with the dressing. I love to garnish it with pea shoots which gives a little texture and nice combination with the arugula and or watercress, but it is not necessary.
• This is meant to be a lighter health conscious salad so it is light on sauce - but has tons of flavor. ENJOY!