1 tbsp. olive oil
1 – 300 to 350 gram Striploin steak (New York Striploin) about 1 ¼” or 30 mm thick
Salt and pepper to taste
¼ cup red wine
1 cup beef stock
2 tbsp. butter
4 hands full arugula
4 x ½ tsp. balsamic vinegar
Optional accompaniment: mini steamed potatoes
NOTE: depending on serving size of steak, this will serve 2 to 4 people. The sauce and salad ingredients are for four people.
Remove steak from refrigerator 30 minutes before cooking.
Preheat oven to 450˚F or barbecue to 400˚F. Once heat source is at the desired level, heat the olive oil in a cast iron skillet until hot. Season the steak with salt and pepper. Fry steak 2 minutes on each side or until browned.
If using a barbecue, remove steak from pan and place on grill, cook 6 minutes (3 minutes per side). Remove from barbecue, cover and let rest for 10 minutes. This should result in medium-rare (cooking time may vary according to size of steak and temperature of steak before cooking).
If using the oven, place cast iron skillet with steak into oven and cook for 8 to 10 minutes. Remove from oven, remove steak from skillet, cover and let rest for 10 minutes (cooking time may vary according to size of steak and temperature of steak before cooking).
While steak is resting, prepare the sauce. Wipe out skillet, removing excess fat, but leaving any brown bits for the sauce. Add the red wine (Montepulciano), bring to a boil and reduce to about 1 tbsp., this will take about 2 minutes. Add beef stock, bring to boil, reducing stock for about 5 minutes. Reduce heat to low and add the butter. Whisk until melted and combined.
Place one hand full of arugula on each dinner plate, drizzle with ½ tsp of balsamic vinegar per plate. Slice steak thinly, about ¼”thick, and place over arugula (about 4 slices per person). Drizzle with sauce. Serve immediately with steamed mini potatoes (optional) and Montepulciano.
The Montepulciano should be served at 17 to 18˚C.
Recommended wine: 2015 Fantini Farnese Montepulciano d’Abruzzo, LCBO #621912, $8.45