- 4 Sirloin steaks (each 220 grams, 2 cm thick)
- freshly ground pepper
- 2 tablespoons Peanut oil
- 150 grams Arugula
- 1 Garlic clove
- 1 teaspoon Fennel seed
- 1 Red Chile pepper
- 4 tablespoons Balsamic vinegar
- 8 tablespoons Red wine
- 2 teaspoons Tomato paste
- 150 milliliters Beef stock
Season steaks with salt and pepper. Heat peanut oil in a skillet. Add steaks and fry 2 minutes on each side. Remove the pan from heat and let sit for 3 minutes. Return to medium heat and cook for another 8 minutes, turning occasionally.
Rinse arugula and drain. Peel garlic and chop finely. Coarsly chop fennel seeds. Cut chile pepper lengthwise, remove seeds and rinse. Finely chop the chile pepper. Mix vinegar with red wine, tomato paste and beef stock.
Remove steaks from the pan. Add garlic, fennel and chile pepper and sauté briefly in the pan drippings. Stir in vinegar mixture and bring to a boil. Cook for 1-2 minutes while stirring. Season with salt and pepper. Serve steaks with the arugula and sauce.