Sirloin Strips with Arugula and Tomatoes

For this classic Roman dish, cookbook author Katie Parla quickly sautés thin strips of beef and serves them with their delicious juices.

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  • Servings: 6

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  • 2 pounds beef eye of round in 1 piece, frozen for 30 minutes 
  • Kosher salt
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, crushed
  • 1 pound cherry tomatoes, halved
  • 2 tablespoons balsamic vinegar 
  • 4 ounces arugula (4 cups) 
  • Shaved Grana Padano cheese, for garnish

How to make this recipe

  1. Using a very sharp knife, thinly slice the beef 1/8 inch thick, then cut into 3/4-inch-thick strips. In a medium bowl, toss the meat with 1/2 teaspoon of salt to coat. Let stand at room temperature for 30 minutes.

  2. In a large skillet, heat 2 tablespoons of the oil. Add the garlic; cook over moderate heat, stirring, for 1 minute. 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.

  3. 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 minute. 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.

Suggested Pairing

Pair this dish with a spicy, dark-fruited southern Italian red.

Contributed By Published September 2015

1041517 recipes/sirloin-strips-arugula-and-tomatoes 2015-08-13T15:53:50+00:00 Katie Parla italian|american|weeknight-dinner|6|healthy|spring|summer|fathers-day|grilling-barbecuing september-2015 recipes,sirloin-strips-arugula-and-tomatoes 1041517

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