STEAK ON ARUGULA WITH PARMESAN AND BALSAMIC
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. Not so sure about the arugula? You might be surprised to find your kids like it, but if that’s too much of a stretch, feel free to substitute baby spinach. If you have a few slices of steak left over, incorporate those into a lunchbox sandwich the next day.
skirt steak or flank steak
Salt and pepper to taste
extra-virgin olive oil
, plus more for cooking
gently packed baby arugula
, washed and dried
aged balsamic vinegar
small chunk Parmegiano Reggiano cheese
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.
Set the pan on the stove over high heat and get it good and hot. Turn the heat down to medium-high, lightly coat the bottom of the pan with olive oil and lay the steak in the pan. Cook to desired doneness; the time will vary depending on the thickness of the steak. Three minutes per side is a fair estimate for medium-rare. You can always remove it from the heat, cut into it with a paring knife and have a tiny peek to see if it’s done enough.
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.
Take a vegetable peeler and peel paper thin slices of Parmesan onto the arugula. Shave as much cheese as you like.
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 on top of the arugula.
Speedy Side Dishes:
--Asparagus roasted in the oven
--Blanched green beans or broccoli served with lemon and olive oil
--Crusty whole grain Italian bread
--Boiled or roasted baby potatoes
--A salad of thinly sliced fennel and oranges
Pre-packaged polenta, sliced and browned in a pan