Fettina Di Manzo Recipe
Thinly Sliced, Pan Seared Steak Served With Romaine And Arugula Salad Tossed With Red Wine Vinaigrette
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Ingredients
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Steak
Salad
Red Wine Vinaigrette
Method
Steak Preparation
- 1
Prepare the Steak
Remove the steak from the refrigerator and allow it to come to room temperature for about 30 minutes. This ensures even cooking.
- 2
Season the Steak
Generously season both sides of the steak with salt and black pepper.
- 3
Sear the Steak
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes on each side, or until it reaches your desired doneness. Remove from heat and let it rest for 5 minutes before slicing thinly.
Salad Preparation
- 4
Prepare the Salad Greens
While the steak is resting, wash and dry the romaine lettuce and arugula. Tear the romaine into bite-sized pieces.
- 5
Slice the Cherry Tomatoes and Onion
Halve the cherry tomatoes and thinly slice the red onion.
Dressing Preparation
- 6
Make the Vinaigrette
In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, and honey. Season with salt and pepper to taste.
Assembly
- 7
Combine Salad Ingredients
In a large bowl, combine the romaine, arugula, cherry tomatoes, and red onion.
- 8
Dress the Salad
Drizzle the vinaigrette over the salad and toss gently to combine.
- 9
Serve the Steak and Salad
Slice the rested steak thinly and serve it alongside the salad. Enjoy your Fettina di Manzo!
