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
- Sprinkle the steaks liberally with salt and pepper.
- 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.
- 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.
- Add the remaining stock, arugula and balsamic vinegar and cook just until the arugula is wilted.
- 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.
