Active Time

　　10 min

　　Total Time

　　10 min

　　Straccetti di Manzo

　　Generations of Roman cooks have relied on this trattoria favorite — made with classic ingredients — for dinner in a hurry.

　　

Ingredients

Makes 4 servings

　　5 oz baby arugula

　　1/3 cup extra-virgin olive oil

　　2 large garlic cloves, smashed

　　1 large sprig fresh rosemary

　　1 lb boneless top loin steak or sirloin (1 inch thick)

　　1 teaspoon salt

　　3/4 teaspoon black pepper

　　1 large shallot, thinly sliced crosswise

　　1 1/2 tablespoons balsamic vinegar

　　1 1/2 tablespoons red-wine vinegar

　　Garnish: freshly ground black pepper

　　

Step 1

Mound arugula on a large platter.

　　

Step 2

Heat oil with garlic and rosemary in a 12-inch heavy skillet over high heat, turning garlic once or twice, until garlic is golden, about 4 minutes. Discard garlic and rosemary.

　　

Step 3

Meanwhile, cut steak crosswise into 1/8-inch-thick slices and toss with 3/4 teaspoon salt and 1/2 teaspoon pepper. Add meat to skillet all at once and sauté over high heat, tossing with tongs to color evenly, about 1 minute for medium-rare. Arrange steak over arugula using tongs, then add shallot to oil in skillet along with vinegars and remaining 1/4 teaspoon each of salt and pepper and boil 2 minutes. Pour dressing over steak and serve immediately.