Bistro-Style Sirloin with New Potatoes

Ingredients

• 1 1/2 pounds new potatoes
• 1 1/4 pounds lean sirloin, trimmed of visible fat
• 1/2 teaspoon salt, divided
• Freshly ground black pepper, to taste
• 6 teaspoons olive oil, divided
• 1 large shallot, finely chopped (about 3 tablespoons)
• 1/2 cup dry red wine
• 4 cups arugula, divided

Preparation

1. 1. Place potatoes in a large saucepan; cover with cold water. Bring water to a boil, and cook 15 minutes or until potatoes can be pierced with a fork. Drain and cool potatoes. Slice potatoes in half.
2. 2. While potatoes cook, divide steak into 4 equal portions, and sprinkle with 1/4 teaspoon salt and freshly ground black pepper. Heat 2 teaspoons oil in a large heavy skillet over medium-high heat. Add steaks to pan, and cook 4–6 minutes per side or until a meat thermometer inserted into thickest part of the steak reads 160°. Transfer steaks to a plate, and keep warm.
3. 3. Reduce heat to medium-low; add 2 teaspoons oil and shallot to pan. Arrange potatoes, cut sides down, in pan, and cook 5 minutes or until potatoes begin to brown.
4. 4. Season with remaining 1/4 teaspoon salt and freshly ground black pepper. Transfer potatoes to a bowl, and keep warm.
5. 5. Increase heat to medium-high. Add wine, and gently scrape pan to loosen browned bits. Add remaining 2 teaspoons olive oil, and cook until liquid is reduced by half. Place 1 cup arugula on each of 4 plates; divide steak and potatoes evenly. Top each serving with approximately 1 tablespoon sauce.