Italian · Dinner
Sliced Beef Steak with Arugula
Pan-seared beef sirloin steak sliced against the grain and fanned over peppery arugula, finished with shaved Parmesan, lemon juice, and olive oil in Italian tagliata style. The beef rests before slicing to retain its rosy interior.
$9
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
471Calories
45.3gProtein
30.9gFat
3.9gCarbs
0.9gSugar
1gFiber
765mgSodium
146mgChol
9.9gSat Fat
620mgPotassium
190mgCalcium
3.5mgIron
3.2mcgVitamin B12
11mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat beef sirloin steak dry and season both sides with salt and black pepper. Let rest at room temperature 10 minutes.
2
Sear
Heat olive oil in a heavy skillet over high heat until shimmering. Sear the steak 3 minutes per side until deep brown crust forms and internal temperature reaches 130°F.
3
Rest
Transfer steak to a board and rest 5 minutes uncovered until juices stop pooling on surface.
4
Plate
Scatter arugula on a plate, slice rested steak thinly against the grain, fan slices over greens, drizzle with olive oil and lemon juice, scatter Parmesan over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g beef sirloin steak
- 3 cups60g arugula
- 1 oz28g Parmesan
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 1 tbsp1 tbsp lemon juice
- 1/2 tsp1/2 tsp black pepper, freshly cracked
