Episode Companion: Steak With Arugula

I LOVE THIS RECIPE. The whole point of GSwRS is to share my favorite recipes with you, so I suppose it's a little silly to gush. Gush I must in this case, though. So little effort for so much payoff. Make it. Make it NOW.

• I thought my idea to open the episode with a Rachael Ray spoof was pretty hilarious, but it just didn't work, did it? Oh well.
  
• Regarding the greens, most any greens will do. At risk of sounding like Giada, I will say that arugula's peppery flavor (honestly, how many times can she explain that she loves arugula for it's peppery bite? it's ridiculous) pairs nicely with the steak and the pungent dressing, but try it with whatever greens you have. Just don't use lettuce. I'm pretty sure that would be gross.
• The pre-slicing meat freezing trick is handy for stir fry and works for chicken and pork, too. 10 minutes in the freezer is better than 5.
• While we're on the subject of meat, my slices in the episode are not 1/8 inch thick, and that's okay. They don't have to be that thin. The meat cooks quicker if they are, though.
• I push the "sorry environment" catch phrase in this episode. I got all excited that people liked that line, and then I over did it. Sorry everyone.
• How cute is that apron? I had no idea. You'll be seeing more of it.
  
• I must apologize for the ever-tolerant Charlotte for talking about boobs on camera. P.S. How funny is she in this episode? SO funny, that's how.
• Finally, on a useful note - I misspoke when I said "turn your oven on." No, no, no. Turn on the exhaust fan. Opening a window might also be wise. Boiling vinegar is seriously potent stuff.
  

Recipe: Steak With Arugula

from Gourmet magazine (original recipe here on epicurious)

• 5 oz baby arugula, baby spinach, or combination thereof
• 1/4 cup extra-virgin olive oil
• 2 large garlic cloves, smashed
• 1 lb sirloin (or "sirloin") sliced thin
• salt & pepper
• 1 large shallot, sliced thin
• 1 1/2 tbs balsamic vinegar
• 1 1/2 tbs red wine vinegar
  

1. Place your greens on a platter.
2. Heat oil in frying/saute pan over high heat. Add garlic and saute until lightly browned (4ish minutes).
3. Whilst oil/garlic cooks, toss your sliced meat with 3/4 tsp salt and 1/2 tsp pepper.
4. Once garlic is browned, remove it and throw in the meat. Cook for 1 -2 minutes.
5. Put meat on top of greens.
6. Add shallots, vinegars, and salt and pepper to taste to oil in pan. Boil 2 minutes (or as long as you can stand it).
7. Pour shalloty goodness over steak and greens.