“The discovery of a new dish does more for the happiness
of the human race than the discovery of a star.”
~ Jean-Anthelme Brillat-Savarin
I Love This Recipe for 7 Reasons
- It’s fast enough to make on a worknight.
- It’s beautiful enough to serve at a dinner party.
- It’s a foolproof method for cooking steak perfectly every time.
- Steak and arugula are a magic combination.
- Arugula is the one modern green that’s still similar to its wild ancestor. That means it’s higher in antioxidant activity than almost any other green.
- This recipe is AIP-friendly, but people on a Standard American Diet love it, too. It tastes too good for anyone to guess it’s healthy (but it is).
- It’s absolutely delicious! Enough said.
adapted from Food52
Serves 2 people
12 oz. steak (my favorite cuts are flat iron or top sirloin for this recipe)
5 oz. baby arugula
Extra virgin olive oil
sea salt, to taste
black pepper, to taste (optional – omit for AIP)
- Preheat oven to 375 degrees. Sprinkle both sides of steak(s) liberally with salt and pepper, and let them come to room temperature while the oven heats.
- Heat large oven-proof skillet over medium-high heat for 5 minutes. Add steaks to dry pan and sear for 2 minutes a side.
- Put the skillet in the preheated oven and cook for 5-7 more minutes, until it reaches an internal temperature of 135 degrees. This is medium rare, which I like best. (For a rare steak, cook it less time to 128 degrees; for a medium steak, cook it a little longer to 145 degrees). If you don’t have meat thermometer, here’s another method to test for doneness. **Be careful taking skillet out of oven; the handle will be HOT.
- When the steak is done, set it in a warm place to rest for 5-10 minutes. This allows the juice to settle into the meat, rather than on your cutting board when you slice it.
- While the steak rests, add 1/4 cup water to the skillet, and scrape the bottom of the pan with a spatula to blend the browned bits into the water. There’s a lot of flavor here, and it will become part of your dressing. Set aside for now.
- Place arugula in a large bowl, drizzle with olive oil and the juice of ½ lemon. Sprinkle liberally with salt and pepper and toss to blend. Taste and add more oil, lemon juice or salt/pepper as needed. Divide between 2 plates.
- Slice the steaks into bite-size pieces, diagonally across the grain. Scatter the steak pieces on top of the plates with the arugula.
- Lastly, pour the pan juices on top, along with any juice on the cutting board, and sprinkle one more time with a little pepper.
- Serve, and savor every bite!