This variation on the Italian straccetti di manzo (steak salad) is a quick and easy supper for two that combines two intense peppery flavours: black pepper and the fresh snap of arugula. A hint of balsamic in the glaze adds sweetness, while crisp fried garlic and onions bring a bit of crunch to the proceedings.
Pepper steak salad with arugula
- 4 cups fresh baby arugula
- 1 medium size onion, thinly sliced
- 1 Tbsp all-purpose flour
- 2 large garlic cloves, sliced
- 1 lb sirloin steak (1 inch thick)
- 1 tsps coarse salt
- 1 Tbsps black pepper
- 2 Tbps balsamic vinegar
- 2 Tbsps red wine vinegar
- Place arugula in a large salad bowl and set aside. Dump peppercorns on a cutting board, cover with foil and smash with a hammer until peppercorns are cracked. Add to a flat-bottomed bowl with a teaspoon of coarse salt.
- Rinse and pat dry the steak, rubs each side with a bit of olive oil, then press each side into the bowl with the pepper and salt; set aside.
- Heat one tablespoon olive oil in a large skillet on medium high heat until sizzling. Add garlic slices and cook until crisp and fragrant, about two minutes. Remove from pan and set aside.
- Toss onions into pan and cook until crispy and golden brown, about 10 minutes.
- Transfer onions to a bowl; add another tablespoon of oil to the pan, then add steak and cook to medium rare (about three or four minutes per side). Transfer with tongs to a cutting board and let rest, tented with foil, for about five minutes.
- Combine vinegars in a small bowl and add to pan. Scrape up any bits in the pan and let vinegar boil until reduced by half. Transfer to a small bowl.
- Thinly slice steak and arrange slices over arugula. Add the garlic and onions and top with reserved glaze. Toss and serve. (A few sprinkles of grated parmesan wouldn't go amiss here.)