Plus, no grill is required!
Sear the steak in acast iron skilletand transfer to the oven.
Adelicious saladof arugula and Parmesan finishes the meal and complements the balsamic glaze and steak perfectly.
Credit:Kelsey Hansen
see to it both your cast iron skillet and the oven are very hot before cooking your meat.
This seals in the juices and keeps the meat tender while it finishes cooking in the oven.
Before you serve, let your meat rest so the juices get absorbed before slicing against the grain.
Test Kitchen Tips:Let your steak come close to room temperature for the most even cooking.
Bring it out of your fridge 30 minutes to 1 hour prior to beginning heating the skillet.
Preheat Pan and Oven
Preheat oven to 400F.
Turn on the exhaust fan and/or open a window.
Season and Sear
Pat the meat dry with paper towels.
Brush steak with 1 Tbsp.
olive oil and season with salt and pepper.
Add to skillet and sear until well browned, 5 minutes per side.
Transfer to Oven
Transfer skillet with the steak to the oven.
Make Balsamic Sauce
Heat skillet over medium heat.
Add garlic, vinegar, and 3 Tbsp.
Bring to a simmer until the mixture is reduced to a syrup, about 15 seconds.
Transfer mixture from skillet to a bowl or cup.
Serve Steak with Arugula and Sauce
Cut the steak against the grain into 1/2-inch-thick slices.
Toss the arugula with the remaining 1 Tbsp.
olive oil, Parmigiano-Reggiano, and a sprinkle more salt and pepper.
Mound salad on the platter and top with warm steak.
Spoon vinegar mixture over meat.
2,000 calories a day is used for general nutrition advice.
