Serves: 4
Total Calories: 472
1 Trim the arugula, discarding the stems and any leaves that are bruised. Wash them in several changes of cool water. Dry very well. Tear the arugula into bite-size pieces.
2 In a large bowl, whisk 2 tablespoons of the oil, the vinegar, shallots, and salt and pepper to taste.
3 With a sharp slicing knife, cut the steak crosswise into very thin slices. Heat a large heavy frying pan over medium heat. When it is very hot, add the remaining 2 tablespoons olive oil. Place the beef slices in the pan in a single layer, in batches if necessary, and cook until browned, about 2 minutes. Turn the meat over with tongs and sprinkle with salt and pepper. Cook until very lightly browned, about 1 minute, for rare.
4 Toss the arugula with the dressing and arrange it on a platter. Arrange the beef slices on top of the arugula and sprinkle with the rosemary. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sliced Steak with Arugula recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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