Few folks know beef like they do in Argentina. On a family trip there several years ago I was talking to a local about the famous Argentine cattle. When I asked him what makes the beef so delicious, wondering aloud what the cows eat, he looked at me like I was nuts. “What do you think they eat?” he said in his beautifully accented English. “They are cows. They eat grass.”
I felt like a bozo. But I was coming from the U.S. where the notion of cows feeding on grass was more fringe than mainstream. At the time, “grass fed beef” was a term just starting to find its way into the American lexicon.
Choosing Quality Meat
In the years since then, I’ve become a lot more thoughtful about the meat I choose to eat. When I taught a cooking class with Sam Mogannam, owner of Bi-Rite, one of the best small grocers in the country, he waxed so passionately about quality meat that I thought I might cry. The take away: know what you are buying.
The best case scenario is to purchase meat directly from the rancher, which you can do sometimes if you go to the farmer’s market. Barring that, know your butcher and where he or she gets their meat. Organic, grass fed, sustainably and humanely raised are all good things.
None of this, of course, comes cheap. Good quality meat, like good quality almost anything, is pricier, which perhaps isn’t such a bad thing because when it comes to meat, less is more. Raising cattle is hard on the environment, and a little bit of meat packs a pretty big nutritional punch. A little does go a long way. I’d rather have the good stuff less often than the junky stuff all the time.
A Very Quick Supper
This Steak on Arugula with Balsamic and Parmesan is part of my 15 Minute Meal series: Dinners that go from stove to table in no time. Blow in from work at 6:00 p.m. and be sitting down to a steak dinner by 6:15. I suggest using flank steak, but other lean cuts on the thinner side will work since they cook quickly. This recipe is quick enough for a weekday supper, but decadent enough to save for Saturday night. Invite your Argentine friends over. They might like it too, particularly if the beef is grass fed.
What to Serve on the Side
To round out the meal, it’s nice to have an additional side dish or two. Here are a handful of quick and easy ideas:
- Make a sheet pan of roasted root vegetables.
- Toss asparagus with olive oil, salt and pepper and roast in a 425 degree oven until just tender.
- Serve a platter of sliced tomatoes with basil and flaky salt when they’re in season.
- Make broccoli using this simple steamed method or this terrific lemony roasted broccoli.
- Blanch green beans in salted boiling water until tender, drain, and add a pat of butter.
- Set a crusty whole grain loaf or baguette on the table.
- Serve with boiled potatoes or crispy roasted potatoes like in this recipe.
- Slice pre-packaged polenta and brown in an olive oil-slicked skillet or these homemade polenta “fries”.
If you like this Steak on Arugula with Balsamic and Parmesan you might like:
Skillet Steak with Chimichurri and Crispy Potatoes
Grilled Skirt Steak with Salsa Verde
Instant Pot Korean-Style Tacos
Slow Cooker Pot Roast with Vegetables
Steak on Arugula with Balsamic and Parmesan
The key with this recipe is to season the meat well, not overcook it, and use great ingredients. If you can swing it, invest in a quality, aged balsamic vinegar. It’s delicious on these greens. If you have a few slices of steak left over, incorporate those into a lunchbox sandwich the next day.
Ingredients
- 1 ½ pounds flank steak
- Salt and pepper to taste
- 2 tablespoons extra-virgin olive oil, plus more for cooking
- 5 cups gently packed baby arugula
- 2 tablespoons aged balsamic vinegar
- 1 small chunk Parmegiano Reggiano cheese
Instructions
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Get out a large, heavy-bottomed frying pan or grill pan. If your steak is longer than the pan, cut it in half crosswise so it will fit. Season the steak liberally with salt and pepper on both sides.
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Set the pan on the stove over high heat and get it good and hot. Turn the heat to medium-high, lightly coat the bottom of the pan with olive oil and lay the steak in the pan. Cook to desired doneness, figuring 3 to 5 minutes per side for medium-rare (125 to 130 degrees on an instant read thermometer). You can also cut into it with a paring knife and have a tiny peek to see if it’s done enough.
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While the steak cooks, put the arugula onto a large serving platter and drizzle with 2 tablespoons olive oil and 2 tablespoons balsamic vinegar. Gently toss to coat the greens. Add more oil and vinegar if the greens seem underdressed. Season with a generous pinch of salt and arrange the arugula on a platter.
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Take a vegetable peeler and peel paper thin slices of Parmesan onto the arugula. Shave as much cheese as you like.
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Once the steak is done, set it on a carving board. If you have the luxury of a few minutes, let it rest for a good five. Cut the steak across the grain into ½-inch thick strips. Lay the steak next to or on top of the arugula.
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Serve immediately.