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.