Beef steak with arugula salad
This pan-fried beef steak is served atop a fresh arugula salad, featuring roasted red peppers, olives, and a red wine sauce. The dish combines rich, robust flavors with the peppery bite of arugula and the tang of parmesan cheese.
Cook time 10 min
Prep time 20 min
Ingredients:
2 red peppers1 cup olives
5 cups arugula
2 tbsp lemon juice
2 beef fillets beef fillet
1 tsp fresh thyme
1/2 cup red wine
1 tbsp vinegar
2 tsp brown sugar
1 cup grated parmesan cheese
This pan-fried steak with arugula is a delightful, gluten-free meal that's perfect for steak lovers. Combining the robust flavors of beef fillet with the tanginess of parmesan cheese, the peppery bite of arugula, and the sweetness of red peppers, this dish is a culinary experience that tantalizes the taste buds. The additional hint of thyme, red wine, and brown sugar further enriches this straightforward yet elegant recipe.
Instructions:
- Slice the red peppers into thin strips.
- Halve the olives if not pre-halved.
- In a large bowl, combine the arugula with lemon juice. Toss well and set aside to marinate while you prepare the other components of the dish.
- Season the beef fillets with salt, pepper, and the chopped fresh thyme.
- Heat a skillet over medium-high heat. When hot, add a small amount of oil.
- Add the beef fillets to the skillet and cook for about 3-4 minutes on each side for medium-rare, or to your desired doneness.
- Once done, remove the steak from the skillet, place it on a plate, and cover with foil. Let it rest while you continue with the recipe.
- In the same skillet, add the sliced red peppers. Cook for about 5 minutes until they start to soften.
- With the red peppers still in the skillet, pour in the red wine, vinegar, and sprinkle the brown sugar. Stir well.
- Let the mixture simmer until it reduces slightly and thickens, about 5 minutes.
- On a serving platter, arrange the marinated arugula.
- Scatter the halved olives over the arugula.
- Slice the rested steak into thin strips.
- Place the steak strips on top of the arugula and olive salad.
- Spoon the red pepper and red wine reduction over the steak.
- Sprinkle the grated parmesan cheese evenly over the top.
- Serve immediately, allowing the flavors to meld, and enjoy your delicious Beef Steak with Arugula salad!
In conclusion, this pan-fried beef steak with arugula salad is an exquisite dish that’s relatively simple to prepare but offers a depth of flavor that’s sure to impress. Whether you’re cooking for a special occasion or simply craving a delicious meal, this recipe is a surefire winner. Enjoy your culinary creation!
Beef steak with arugula salad FAQ:
Cook the beef fillets for about 3-4 minutes on each side for medium-rare. If you prefer a different doneness, adjust the cooking time accordingly: 2-3 minutes for rare, 4-5 minutes for medium, and 5-6 minutes for well done.
You can substitute red wine with beef broth or grape juice if you prefer a non-alcoholic option. However, this may alter the flavor slightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. It's best to keep the steak and salad separate to maintain freshness.
A 10 to 12-inch skillet is recommended for cooking the beef fillets, allowing enough space for even cooking and to accommodate the red peppers later.
You can check the doneness of the steak using a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 160°F (71°C) for well done. Alternatively, you can use the touch test by assessing the firmness of the steak.
Cooking Tips:
- Ensure that your beef fillets are at room temperature before cooking to achieve an even sear.
- Use a heavy-bottomed skillet or a cast-iron pan for the best results when searing the steak.
- Let the steak rest for a few minutes after cooking to allow the juices to redistribute, resulting in a more flavorful and juicy bite.
- Feel free to adjust the level of sweetness in the dish by modifying the amount of brown sugar based on your preference.
Nutrition Facts
2 ServingsCalories 800kcal
Protein 80g
Carbohydrates 24g
Fiber 4.68g
Sugar 8g
Fat 40g
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