Straccetti Di Manzo - Sliced Steak and Arugula

Submitted by Chicagoland Chef du

"For dinner or an appetizer in a hurry, many Roman cooks have relied on this classic trattoria favorite. Origin unknown courtesy of the chef who conducted my Italian Gourmet cooking class. So easy and SO good! It can be served hot, room temperature, it was even good cold 2 days later!1/2012, I found the source: http://www.epicurious.com"

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 5 ounces baby arugula, rocket lettuce, washed, drained
• 1⁄3 cup extra virgin olive oil
• 2 large garlic cloves, smashed
• 1 large sprigs rosemary, leave on stem
• 1 lb boneless sirloin, 1 inch thick
• salt, to season steak
• pepper, to season steak
• 1 large shallot, thinly sliced into round rings
• 1 1⁄2 tablespoons balsamic vinegar
• 1 1⁄2 tablespoons red wine vinegar
• 1⁄4 teaspoon salt
• black pepper, to garnish

directions

1. Mound arugula on a large platter.
2. 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.
3. Discard garlic and rosemary.
4. Meanwhile, pat steaks dry and sprinkle steak with salt and pepper. Slice steaks lengthwise, against the grain into 1/2" slices.
5. Add meat to skillet, tossing with tongs to color evenly, about 1 minute for medium-rare.
6. Arrange steak slices over the arugula.
7. Add shallots rings to the oil along with the vinegars and 1/4 t salt. and pepper. Boil for 2 minutes. turn off heat.
8. Using tongs, remove the shallots and arrange over the beef slices. Pour the hot dressing over the beef and lettuce.
9. Serve immediately.