• 6 cups arugula
  • 2 tablespoons pine nuts, toasted if desired
  • 1 pound boneless top sirloin steak, cut into thin strips
  • Salt and pepper to taste
  • 1⁄4 cup olive oil
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 2 shallots, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons red wine vinegar

Serves four people.


  1. Place arugula and pine nuts on a large platter.
  2. Place steak slices on a baking sheet, then salt and pepper to taste.
  3. In a heavy large skillet, heat oil over medium-high heat.
  4. Add garlic and rosemary and stir frequently until garlic is lightly browned.
  5. Remove garlic and rosemary, but leave oil in skillet.
  6. Keeping heat on medium-high, add meat to skillet.
  7. Turn frequently, browning sides evenly until meat reaches desired doneness.
  8. Remove steak from skillet and arrange on arugula.
  9. Lower heat under skillet to medium.
  10. Add shallot and vinegars.
  11. Bring mixture to a simmer and continue to cook for 3 minutes.
  12. Pour dressing over steak and arugula, and serve immediately.