Seared Steak with Arugula & Lemon
Ingredients
- 2 poundsbeef sirloin steak (1 to 1.5 inches thick)
- ·kosher salt
- ·black pepper
- 2 tablespoonolive oil
- 3 clovesgarlic
- 4 cupsfresh arugula
- 1lemon
- 2 ounceParmesan cheese
Prep
- 01
Mince 3 cloves garlic.
- 02
Halve 1 lemon for juicing.
Method
- 01
Remove steaks from the refrigerator 15 minutes before cooking. Pat dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 03
Add steaks to the pan and sear for 4 to 5 minutes per side for medium-rare, pressing gently with a spatula to encourage browning. Add the 3 garlic cloves to the pan in the last minute.
- 04
Transfer steaks to a cutting board and rest for 5 minutes.
- 05
While steaks rest, place arugula in a large bowl. Drizzle with 2 tablespoons of the pan drippings, squeeze the juice of 1 lemon over top, and toss to coat. Season with a pinch of salt and pepper.
- 06
Slice steaks against the grain into ½-inch strips. Divide arugula between two plates, top with steak, and shave Parmesan over each portion using a vegetable peeler.
Spice Tips
For subtle heat and depth, add a pinch of red pepper flakes to the arugula salad, or finish with a crack of cracked black pepper. A small anchovy fillet stirred into the lemon juice adds umami without fishiness.
Sirloin is leaner and faster-cooking than ribeye, keeping this dish light without sacrificing flavor. Resting the steak allows juices to redistribute, ensuring tenderness. For medium instead of medium-rare, cook an extra 1 to 2 minutes per side.