Seared Beef Sirloin with Arugula and Aged Balsamic

Seared Beef Sirloin with Arugula and Aged Balsamic

Serves 2-4
Level of Difficulty: Easy


1 lb (500 grams) sirloin steak (2.5 cm thick) - most, but not all of the fat removed
2 cups (500 mL) arugula, washed, dried and stems cut off
2 tbsp good quality olive oil
1 tbsp good quality aged balsamic
salt (I like to use Fleur de Sel) and fresh ground pepper to taste.


For this recipe I sometimes use the outdoor grill, but as it's a simple and quick recipe, I'll just as often save myself the trouble and use a very hot grill pan on the stovetop.

1. Place steak on grill over medium-high heat - don't season or add oil at this point. For medium-rare, cook the steak for about 7 minutes on each side. The steak should be moist and juicy on the inside and nicely seared on the outside.

2. Remove the steak from the grill and place it on a cutting board. Sprinkle with a little of the Fleur de Sel and let rest for a minute while you assemble the plates.

3. Toss the arugula with a little salt and a very small amount of oil. Divide it between each plate.

4. Once the steak has rested for a minute, thinly slice it on an angle. Place the steak nicely over the arugula, drizzle with the remaining olive oil and the aged balsamic. Grind some fresh ground pepper over the top. Serve.

This recipe was created by Melanie Secciani, chef and owner of The Spice Lab, offering cooking classes in the heart of Florence Italy.

Complementary Wines: Amarone, Barbaresco, Brunello di Montalcino, Ripasso

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