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Beef and Balsamic with Arugula




Source of Recipe


Cooking Pleasures - April/May 2006






Recipe Introduction


Sweet balsamic vinegar harmonizes perfectly with the richness of the steak and adds a delicious counterpoint to the peppery arugula. Use the best extra-virgin olive oil you can find; just a small amount of a fruity oil delivers robust flavor when gently warmed by the beef.





List of Ingredients



• VINAIGRETTE:
  
• 2 tsp minced garlic
  
• 1 tsp salt
  
• 2 T balsamic vinegar
  
• 1 tsp Dijon mustard
  
• 1/4 cup extra-virgin olive oil
  
• BEEF:
  
• 1 1/2 lb beef top sirloin steak (3/4 to 1-inch thick)
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground pepper
  
• 4 cups packed arugula
  
• 1/4 cup chopped fresh basil
  






Instructions



1. With side of knife, mash garlic with 1 tsp salt to form paste. Place in small bowl; whisk in vinegar and mustard. Slowly whisk in oil.
   
2. Heat grill. Sprinkle beef with 1/2 tsp salt and pepper. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 8 to 10 minutes for medium-rare or until of desired doneness, turning once. Place on cutting board; cover loosely with foil. Let stand 5 minutes.
   
3. Cut steak into 4 pieces or thinly slice; place over arugula. Drizzle vinaigrette over steak; sprinkle with basil.
   






Final Comments


4 servings