
This is a variation on Straccetto de Manzo (Steak and Arugula Salad) in which I cooked the steak using sous-vide equipment and simplified the dressing. Cooking the steak this way made it more tender than in the traditional recipe. It was very good with a focaccia on the side. Quantities below are for 2 servings:
8-12 oz. Perfect Sous-Vide Steak, finished with 1 Tbs. of balsamic vinegar
2.5 oz. baby arugula
½ pint cherry or grape tomatoes, halved or quartered
1/8 red onion, thinly sliced
Pitted Kalamata olives, halved
Shaved Parmesan cheese
Italian or Greek salad dressing
Salt and pepper to taste
Allow the sous-vide steak to cool, and then slice thinly. Place It in a serving platter with the arugula, tomatoes, red onion, Kalamatas, and shaved Parmesan. Toss with salad dressing to taste and check seasoning. Serve immediately.