Paleo diet weight loss

Sauteed Steaks With Tomato pan Sauce And Wilted Arugula

2 pounds steaks of your choice (rib eye, porterhouse, T-bone), about 1ВЅ-2 inches thick

Salt and freshly ground black pepper

2 tablespoons oil or cooking fat of choice

2 tablespoons minced shallots

ВЅ cup beef stock

1 pint assorted cherry tomatoes

4 cups arugula

2 tablespoons balsamic vinegar

  1. Sprinkle the steaks liberally with salt and pepper.
  2. Heat the oil over medium-high heat in a large cast-iron skillet or other skillet that is already hot. Add the steaks and sear for 3 to 5 minutes per side (longer if you like your steak well-done). Remove the steaks to a clean large plate and allow them to rest while you make the sauce.
  3. Reduce the heat to medium and add the shallots and a few teaspoons of the beef stock to the skillet. Scrape up any of the browned bits left by the steaks. Add the tomatoes and cook for about 1 minute to slightly soften them.
  4. Add the remaining stock, arugula and balsamic vinegar and cook just until the arugula is wilted.
  5. Arrange the steaks on plates, place the tomatoes and arugula all around, spoon on the sauce and serve at once.

NOTES: Be sure to check the label on your balsamic vinegar. Some aren’t true balsamic vinegar, but rather vinegar with caramel coloring added.

VARIATION: Instead of wilting the arugula, serve these steaks, with the tomatoes and sauce, over fresh arugula. They’re super tasty that way, as well.