A few weeks back, I made a series of meals that blew the hubby away. already told you about the first one, the Mediterranean Cod. Today I will tell you all about the second meal of that memorable, rewarding week. There’s nothing like an enthusiastic audience to inspire you even more. Now I know why so many actors get ‘addicted’ to the stage and that feeling of accomplishment.I got the marinade from a great restaurant called Steak and Ale, which had long since closed down. I also tried a new-to-me oven to pan cooking method that I read about on Tiny Urban Kitchen and will never go back! I am not the best steak cook; as in I always overcook mine. Not with this method. It’s practically foolproof. It takes a bit longer since you are using a low heat in the oven, but I promise the results are worth it!
The original Steak and Ale marinade used pineapple juice, but I forgot to buy it (again) so I just substituted rice vinegar. If you have pineapple juice, use about 1/4 cup in place of the vinegar.
For the marinade, you will also need soy sauce (reduced sodium) and sherry. I was making only two 6 oz sirloin steaks, so I used approximately 1/4 cup sherry, 3 Tbs soy sauce and 2 Tbs rice vinegar. Adjust as needed for your number of guests. Pour over steaks and allow to marinate all day or overnight. You may want to turn the steaks over at least once to really distribute the flavor and get them tenderized all over.
About an hour before you want to cook the steaks, set them out so they can start coming to room temperature. It’s a big deal to get the right temperature, especially if you like them a little more done (med-well to well). When you are almost ready to cook the steaks, preheat oven to 275F. Crack some pepper over the steaks, and bake on rack or on baking sheet until center temperature is about 50 degrees from your desired temperature. (I like medium – medium well, so I cooked it about 25 minutes, to 115 degrees.) Transfer to a heated, lightly greased skillet (cast iron if you have it!) and sear on both sides for 2-3 minutes per side. Remove steaks from skillet and cover loosely with foil tent. While they finish perfecting, very quickly sautee 3 generous handsful of arugula in the same skillet, until they are just barely wilted. Make a pile on each plate and set aside. Deglaze the pan with some water and/or wine, using about 1/4 cup for two steaks. Put steaks on arugula, then pour deglazing liquid on top and serve. We had it with steamed broccolini and baked yukon gold potatoes.
Don’t be afraid of the arugula. I promise you that it will make the steak taste even better! It is peppery and really brightens the flavors. Arugula and beef is one of my favorite food pairings …