Do you have long busy days and no energy to cook at night? Do you love steak and the peppery kick of arugula?
This is a no fuss recipe that I go to when I’m having a rough week and want to eat in. I usually go with a peppery green like arugula to complement the savory steak, but you can choose WHICHEVER green you want! I also like steak as rare as possible, but let your heart guide you. I don’t think it’s wrong to like a steak well done…but I also might tell you that your steak is probably going to be dry.
OPTIONAL: With this simple steak + greens salad, I had a hard, sheep milk cheese and a baguette and a bottle of Bordeaux (not pictured! Hey, it was a hard week, ok?)Wally’s Wine (check it out if you are in West LA.) I encourage you to add what you see fit to this ridiculously easy recipe.
Here’s what you will need:
- Some beef-I used just a regular flank steak from Ralph’s.
- some GREENS! I used arugula
- BIG ol’ bottle of wine!
- balsamic vinegar
- olive oil
I used a cast iron skillet to get the perfect sear for my steak. You can use a regular skillet, though.
What to do:
Prepare your piece of steak. Trim the fat as you see fitted.
Prepare your bed of pillowy greens. I just used prepackaged arugula at Ralph’s. If you want, you can buy your greens and trim them yourselves. I was just a) tired and b) very lazy. No judgement here!
Coat your skillet with 2 tbsp. of butter and heat. Season skillet with salt and pepper to taste. DON’T over salt! You can’t make something less salty, but you can always add more later.
Once the skillet starts to brown the butter, place your steak and let it crackle! Let sit for 4-6 minutes (If you steak is very thick, cook for longer. Check the inside of the meat for rareness by making test cuts!)
Flip steak over and sear for 30 secs-minute. This will keep the inside nice and pink! If you don’t like a rare steak, then sear for longer.
Once you are satisfied, take steak off heat and cut in long vertical strips! Place your steak on your bed of greens and dig in!