Balsamic steak with shallot and arugula
Balsamic steak features marinated beef fillets complemented by sautéed shallots and spicy chili peppers, served on a bed of fresh arugula. Accompanied by crispy roasted potatoes, this dish offers a perfect blend of rich and tangy flavors.
Cook time 15 min
Prep time 10 min
Ingredients:
2 garlic cloves1/3 cup vinegar
4 beef fillets beef fillet
3 potatoes
1 short spray cooking spray oil
4 shallots
2 red hot chili peppers
2 cups arugula
Experience a delightful interplay of flavors with this Balsamic Steak served with Shallot, and Rocket. This dish combines the richness of beef fillets, the zing of red hot chili peppers, and the peppery freshness of arugula, all brought together with a tangy balsamic glaze. Perfect for a special dinner or impressing guests, this recipe is both sophisticated and satisfying.
Instructions:
- In a small bowl, combine the minced garlic and balsamic vinegar.
- Place the beef fillets in a shallow dish and pour the balsamic mixture over them, ensuring they are evenly coated.
- Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
- While the steak is marinating, preheat the oven to 200°C (400°F).
- Spread the diced potatoes on a baking sheet and lightly spray them with cooking spray oil.
- Season with salt and pepper to taste.
- Roast in the preheated oven for 20-25 minutes, turning halfway through, until golden and crispy.
- Heat a large skillet over medium-high heat.
- Remove the steak from the marinade and pat dry with paper towels, reserving the marinade for later use.
- Add a short spray of cooking spray oil to the hot skillet.
- Sear the beef fillets for 3-4 minutes on each side, or until they reach your desired level of doneness.
- Remove the steaks from the skillet and let them rest on a cutting board under foil.
- In the same skillet, add the sliced shallots and chopped red chili peppers.
- Sauté for 3-4 minutes until the shallots are caramelized and the chilies are softened.
- Pour in the reserved marinade and let it reduce for 2-3 minutes until slightly thickened.
- On a large serving platter, create a bed using the fresh arugula.
- Slice the rested steak into thin strips and place them over the arugula.
- Top with the sautéed shallots and chilies, drizzling any remaining pan sauce over the dish.
- Serve the balsamic steak with crispy roasted potatoes on the side.
This Balsamic Steak with Shallot, and Rocket is a stunning example of how simple ingredients can create an extraordinary dish. The combination of tender beef, vibrant vegetables, and a tangy balsamic glaze offers a burst of flavors in every bite. Whether you're cooking for family or friends, this recipe is sure to impress and become a favorite in your culinary repertoire.
Balsamic steak with shallot and arugula FAQ:
The potatoes should be roasted in the preheated oven at 200°C (400°F) for 20-25 minutes. Be sure to turn them halfway through for even cooking.
A good guideline is to sear the beef fillets for 3-4 minutes on each side. For precise doneness, use a meat thermometer: 125°F (52°C) for rare, 135°F (57°C) for medium rare, and 145°F (63°C) for medium.
Yes, you can substitute balsamic vinegar with red wine vinegar or apple cider vinegar. However, the flavor profile will change slightly, so adjust according to taste.
To store leftovers, refrigerate the steak, sautéed shallots, and potatoes in an airtight container for up to 3 days. Reheat gently in the oven or skillet to maintain texture.
If you don't have arugula, you can substitute it with other greens like spinach or kale for a similar peppery taste. Adjust the quantity based on your preference.
Tips:
- Make sure to mince the garlic cloves finely to enhance the distribution of flavor in the dish.
- Preheat your grill or skillet before cooking the beef fillets to ensure they get a good sear, locking in the juices.
- Allow the beef fillets to rest for a few minutes after cooking; this helps in redistributing the juices and maintaining their tenderness.
- Consider marinating the beef fillets in balsamic vinegar for at least an hour before cooking to add depth to their flavor.
- Slice the shallots and chili peppers evenly to ensure they cook uniformly and combine well with the rocket.
- When roasting or boiling the potatoes, season them well with salt and a bit of olive oil for added flavor and crispiness.
Nutrition per serving
4 ServingsCalories 470kcal
Protein 55g
Carbohydrates 33g
Fiber 4.60g
Sugar 6g
Fat 14g
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