This is one of my all time most favorite dishes. It must be made with the best arugula or it just isn’t the same! I am so blessed to live where I live. Tyger River rocks!

To make this awesome salad I found on epicurious, you’ll need:

5 oz baby arugula
1/3 cup extra-virgin olive oil
2 large garlic cloves, smashed
1 large sprig fresh rosemary
1 lb boneless top loin steak or sirloin (1 inch thick)
1 teaspoon salt
3/4 teaspoon black pepper
1/2 white onion, thinly sliced
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red-wine vinegar
Garnish: freshly ground black pepper

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Heat oil with garlic and rosemary in a 12-inch heavy skillet over high heat, turning garlic once or twice, until garlic is golden, about 4 minutes. Discard garlic and rosemary.

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Season steak with with 3/4 teaspoon salt and 1/2 teaspoon pepper. Add meat to skillet all at once and sauté over high heat, tossing with tongs to color evenly, about 1 minute for medium-rare. Let steak rest for 5 minutes then cut into thin slices.

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Now onto the salad prep. The quality of our ingredients matter. I used these 2 organic vinegars that I picked up from whole foods.

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Slice your onion thinly.

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I cannot say enough about our local hydroponic farmer, Tyger River. They have the best arugula I have ever had. If you’re local, you have to try it. You’ll never be able to eat anything else!

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Mound arugula on a large platter. Arrange steak over arugula using tongs, then add shallot to oil in skillet along with vinegars and remaining 1/4 teaspoon each of salt and pepper and boil 2 minutes. Pour dressing over steak and serve immediately.


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