Here is the recipe for the Steak & Arugula Salad from my post about my favorite butcher Andre. I made the other night. This recipe will take you no longer than 30 minutes and you have 1 pan to clean – love that!
Steak & Arugula Salad with Goat Cheese Cakes
• 5 oz baby arugula
• 1/3 cup extra-virgin olive oil
• 2 large garlic cloves, smashed
• 1 large sprig fresh rosemary
• 1 lb boneless top loin steak or sirloin (1 inch thick)
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 1 large shallot, thinly sliced crosswise
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 tablespoons red-wine vinegar
Goat Cheese Cakes
• 1 log of goat cheese – or 4 precut discs (Trader Joe’s)
• 1 egg lightly beaten
• 1 cup Seasoned Breadcrumbs
• pinch of salt
1. Mound arugula on a large platter or bowl.
2. Heat oil with garlic and rosemary in a 12-inch heavy skillet over high heat, turning garlic once or twice, until garlic is golden, about 4 minutes. Discard garlic and rosemary.
3. Meanwhile, cut steak crosswise into 1/8-inch-thick slices (or have your butcher do it) and toss with 3/4 teaspoon salt and 1/2 teaspoon pepper. Add meat to skillet all at once and sauté over high heat, tossing with tongs to color evenly, about 1 minute for medium-rare. If your pan is small do this in batches – VERY IMPORTANT you do not want so much meat in there that you create a massive amount of steam and moisture, the added water released from the meat at lower temperatures will change the flavor of your meat to a more gamy flavor. Meat likes high temps – that way you are creating a nice browning color which makes for excellent fond when you deglaze your pan with the vinegars.
4. Place the meat on a plate to collect juice while it rests.
5. Add shallot to oil in skillet along with vinegars and remaining 1/4 teaspoon each of salt and pepper and boil 2 minutes. Add any accumulated steak juice from platter to back to pan. Arrange steak over arugula using tongs. Pour dressing over steak and serve immediately.
Goat Cheese Cakes
6. Heat 2 TBL of EVOO (extra virgin Olive Oil) in a non-stick pan
7. Place breadcrumbs in a shallow bowl.
8. Slice log into 2″ thick discs.
9. Dip goat cheese into egg and then dip into bowl of breadcrumbs, cover entire surface.
10. Place breaded cheese into pan and sauté until golden, maybe 2 minutes. Gently flip and cook until golden brown, drain on paper towel.
11. Serve on top of warm salad. (these are like molten chevre cakes…. mouth watering goodness)
recipe appears at Epicurious.com