Bistecca Balsamico

Bistecca Balsamico is an Italian-style steak dish traditionally served as a light appetizer or simple warm weather meal. Unlike heavier beef recipes that can use cream sauces or long cooking methods, this dish focuses on quick cooking and fresh ingredients.

The combination of steak and arugula is commonly found in Italian cooking because the peppery flavor of arugula balances the richness of the beef. Balsamic vinegar is added to bring acidity and slight sweetness, helping brighten the overall flavor of the dish without overpowering the steak itself.

For this recipe, skirt steak is the preferred cut because it cooks quickly and has rich meaty flavor. Since skirt steak is naturally lean with visible muscle fibers, slicing it thin against the bias is important. Cutting against the grain shortens the muscle fibers, making the steak more tender.

In this recipe, the steak is only seared for a few minutes over medium high heat to keep the center medium rare. Overcooking skirt steak can make it tough, which is why a quick sear in a DaTerra Cucina pan works best. A properly heated pan helps develop color on the outside while keeping the inside tender.

One of the reasons this dish is popular during summer is because it is served cold or slightly chilled after refrigeration. Allowing the steak, balsamic vinegar, and arugula to rest together in the refrigerator helps the flavors combine before serving.

Italian breads like ciabatta or Pugliese are traditionally paired with dishes like this because their texture holds up well when served alongside the olive oil, balsamic vinegar, and steak juices. Grilling the bread also adds texture and helps complete the dish without needing additional sides.

Bistecca Balsamico

Prep: 10 minCook: 10 minTotal: 25 min Serves 4

Scale: 1x 1.5x 2x 3x

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Ingredients

• 1 to 2 pounds skirt steak
• Salt and pepper
• Olive oil
• 2 tbsp balsamic vinegar
• 2 cups fresh arugula
• Italian bread, like ciabatta or Pugliese, for serving

Instructions

1. Heat your DaTerra Cucina pan to medium high. Add a drizzle of olive oil, add the steak, and sear all sides for just a few minutes. Don’t overcook; this dish is meant for medium rare steak.
2. Remove the steak from the pan and let it rest for 5 to 7 minutes.
3. Slice the steak into thin slices, cutting against the bias.
4. Mix the steak, arugula, salt and pepper, and balsamic vinegar in a bowl. Cover and refrigerate until ready to serve.
5. Serve with grilled Italian bread.

Notes

• This appetizer comes together fast and is best made ahead for a cold meal.

We love this served with grilled Italian bread. Delicious!

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