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Sirloin Strips with Arugula and Tomatoes


2 pounds beef eye of round in 1 piece, frozen for 30 minutes

Kosher salt

¼ cup extra-virgin olive oil

1 garlic clove, crushed

1 pound cherry tomatoes, halved

2 Tbsp. balsamic vinegar

4 ounces arugula (4 cups)

Shaved Grana Padano cheese, for garnish


Using a very sharp knife, thinly slice beef 1/8 inch thick, then cut into ¾ inch thick strips. In a medium bowl, toss the meat with ½ teaspoon of salt to coat. Let stand at room temperature for 30 minutes.

In a large skillet, heat 2 tablespoons of the oil. Add the garlic; cook over moderate heat, stirring for 1 minutes. Add the tomatoes and cook, stirring occasionally, until they soften and start to split open, about 3 minutes. Transfer to a medium bowl. Wipe out the skillet.

In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the beef strips and cook over high heat, stirring occasionally, until browned in spots, about 1 minutes. Stir in the vinegar and cook until no trace of pink remains, about 2 minutes longer. Transfer the meat and any juices to shallow bowls and top with the tomatoes and arugula. Garnish with cheese shavings and serve.