Ingredients

The following ingredients have 2 Servings
  • 0.5 bunch Arugula
  • 10 cherry tomatoes (on the vine)
  • 1 sprig rosemary
  • 0.5 lemon
  • 1 Tbsp olive oil
  • 1 Tbsp Canola oil (or sesame oil)
  • 1 Sirloin steak (about 14 oz.)
  • Sea salt
  • black peppers

Instruction

  • Rinse arugula and spin dry. Remove coarse stems and cut leaves into bite-sized pieces.
  • Remove tomatoes from the vine. Rinse and drain.
  • Rinse rosemary and shake dry. Pluck needles and chop. Juice half a lemon. Combine 1 teaspoon lemon juice with olive oil and rosemary.
  • Trim fat and connective tissue from steak. Rinse and pat dry. Pour vegetable oil in a pan. Sear the steak on both sides over very high heat.
  • Remove steak from the pan, wrap in aluminum foil and let rest for 5 minutes.
  • Cook the tomatoes in the same pan over medium heat for about 2 minutes.
  • Remove the steak from the foil and cut into slices across the grain. Place on a baking sheet and sprinkle with the rosemary oil mixture. Season with salt and pepper.
  • Put tomatoes on the slices of meat and place a baking sheet on the bottom rack of a preheated oven at 450°F for about 5 minutes. Remove from the oven. Sprinkle with arugula and serve.