Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 1 Pound Beef, tenderloin or flank steak
- 8 Ounces Baby Arugula, large stems removed
- 4 Ounces Parmesan
- Balsamic Vinegar, aged, not the cheap stuff
Preparation:
Heat up a small skillet with a tablespoon of oil. Briefly sear the beef on all sides. You want the outside of the beef to brown, but the inside should remain very rare.Place the beef on a plate and put in the freezer for 15 minutes. This will make it easier to slice. Slice the chilled beef as thin as possible against the grain.
On chilled plates, place a small handful of arugula in the center. Top the arugula with slices of beef.
Using a vegetable peeler, shave some Parmesan over the beef.
Drizzle a teaspoon or so of balsamic vinegar over the whole thing and serve.
