Grilled Steak Pizzaiola with Arugula Salad

Serves 6-8 steaks

For the Steak:

• 6 -12 ounce sirloin steaks - ask your butcher what's best!

• Salt and pepper

• Olive oil

• Pizzaiola sauce (see below)

• 1 cup Parmesan cheese, grated or shaved

For the Pizzaiola Sauce:

• 1 large onion, diced small

• ½ cup shaved garlic 

• 2 large shallots, sliced thin

• 1 cup red wine

•  1 cup capers, smashed

• 1 cup Castelvetrano olives, cut in half

• 1 teaspoon chili flakes 

• 1 quart marinara sauce

• ½ cup basil, chopped coarsely 

•  ½ cup oregano, chopped coarsely

• ½ cup parsley, chopped coarsely 

• salt & pepper 

  For the Arugula Salad:

• 1 ½ lb bag arugula (or mixed green lettuce)

• 2 cups cherry tomatoes, cut in half (optional)

• 1 cup Red Wine Vinaigrette

• Salt & pepper

  For the Red Wine Vinaigrette:

• 1 cup raspberry or red wine vinegar

• 3 cups olive oil

• 3 shallots, minced well

• 1 tablespoon fresh thyme leaves, picked and chopped semi-coarsely

• 1 tablespoon fresh oregano leaves, picked and chopped semi-coarsely

• 1 tablespoon salt

• 1 tablespoon fresh cracked pepper

• 1 cup mustard (optional)

  METHOD:

  For the steak: 

  Heat up your grill or get a hot skillet ready. Season the steaks with salt and pepper, and if grilling, lightly coat the steaks with oil. If you're cooking on a stove top, put a light coat of oil in skillet and cook. Flip steaks to cook on both sides for even coloring or marking, until they reach 135°F for medium rare. 

  Once desired temperature is reached, remove steaks from heat, and serve with a good spoonful of the Pizzaiola Sauce and Simple Arugula Salad. Finish with Parmesan cheese, and enjoy!

  For the Pizzaiola Sauce:

  In a small saucepan, cook onion, garlic, and shallots to a light golden brown. Then add red wine to deglaze the pan and reduce wine by half. Add olives, capers, and chili flakes and allow to cook for 5 minutes. Then add marinara and simmer for about 30 minutes.

  Add all herbs and mix well. Season with salt and pepper to taste, Serve while still warm, or let cool and store until needed.

  For the arugula salad:

  Combine arugula and cherry tomatoes in a bowl of suitable size. Add dressing and mix well. Season with salt and pepper. 

  For the Red Wine Vinaigrette:

  Mix all ingredients in a suitable container and shake well before using. Keep refrigerated for up to 10 days!

  If you want an emulsified vinaigrette, use mustard. Put all ingredients in a blender and buzz on high for a few seconds.