4 Servings 10 min Cook
2 Cloves, minced Garlic
5 Cup Arugula
1 1/2 Tbsp Red Wine Vinegar
3/4 Tsp Pepper
1 Tbsp chopped Shallots
1 Tsp Salt
4 Tbsp Olive Oil
1 1/2 Tbsp Balsamic Vinegar
1 Tbsp Rosemary
16 Oz Beef Top Sirloin
Mound arugula on a large platter.
Heat 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.
