sliced-steak-with-arugula-233986.json

{
    "directions": [
        "Mound arugula on a large platter.",
        "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.",
        "Meanwhile, cut steak crosswise into 1/8-inch-thick slices and toss with 3/4 teaspoon salt and 1/2 teaspoon pepper. Add meat to skillet all at once and saut\u00e9 over high heat, tossing with tongs to color evenly, about 1 minute for medium-rare. Arrange steak over arugula using tongs, then add shallot to oil in skillet along with vinegars and remaining 1/4 teaspoon each of salt and pepper and boil 2 minutes. Pour dressing over steak and serve immediately."
    ],
    "ingredients": [
        "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",
        "Garnish: freshly ground black pepper"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Beef",
        "Leafy Green",
        "Saut\u00e9",
        "Super Bowl",
        "Quick & Easy",
        "Rosemary",
        "Beef Tenderloin",
        "Fall",
        "Winter",
        "Shallot",
        "Gourmet"
    ],
    "title": "Sliced Steak with Arugula",
    "url": "http://www.epicurious.com/recipes/food/views/sliced-steak-with-arugula-233986"
}