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This slices the rested steak against the grain into thin strips, the single detail that determines whether each bite is tender or tough, since cutting with the grain leaves long muscle fibers intact. A balsamic reduction drizzled over the top, rather than a thin vinegar straight from the bottle, is what gives the salad that glossy, slightly sweet finish found in Italian steak salads.
Prep Time
Per serving
380kcal
Calories
32g
Protein
12g
Carbs
15 min
Cook Time
15 min
Servings
3 people
Difficulty
medium
22g
Fat
1g
Fiber
8g
Sugar
Follow step-by-step with voice guidance.
Season the steak generously with salt and pepper and let it come to room temperature for about 20 minutes before cooking.
Heat a grill or cast iron pan over high heat.
Sear the steak for 3 to 4 minutes per side for medium rare, adjusting the time for your preferred doneness.
Remove the steak and let it rest for 8 to 10 minutes before slicing.
While the steak rests, add the balsamic vinegar to a small saucepan and simmer over medium heat for 5 to 7 minutes, until reduced by half and slightly thickened.
Slice the rested steak thinly against the grain.
In a large bowl, toss the arugula with a drizzle of olive oil and a squeeze of lemon juice.
Divide the arugula among plates and top with the sliced steak, shaved parmesan, and cherry tomatoes.
Drizzle the balsamic reduction over the top before serving.
Let the Steak Rest Before Slicing: Cutting into it too soon releases the juices onto the board instead of staying in the meat, so give it a full 8 to 10 minutes. Slice Against the Grain: This shortens the muscle fibers in each bite, making the steak noticeably more tender than slicing with the grain. Reduce the Balsamic Fully: Simmering it until it coats the back of a spoon gives the glossy, syrupy texture that a plain drizzle of vinegar can't achieve.
It means cutting perpendicular to the direction the muscle fibers run, which shortens those fibers in each bite and makes the meat noticeably easier to chew.
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