Bring Beef to Room Temperature: Take the sirloin out of the fridge about 30 minutes before cooking. Season it with olive oil, coarse salt, and rosemary.
About 10.5 ounces beef sirloin, Olive oil, Coarse salt, Rosemary
Prepare the Salad: Wash and dry the arugula and cherry tomatoes.
3.5 ounces arugula, 8.8 ounces cherry tomatoes
Heat the Skillet: Preheat your skillet over medium-high heat and place the sirloin in the center using tongs.
Cook the Beef: Cook for about 2 minutes per side for rare, or 3 minutes for medium-rare, achieving a golden crust outside and a pink center.
Rest and Slice: Once cooked, remove the beef from the heat and let it rest on a cutting board. Slice it into thin pieces across the grain.
Serve: After slicing the beef, season with a pinch of salt and some black pepper. Enjoy it warm, drizzled with its cooking juices. You can accompany it with a side of arugula and cherry tomato salad, optionally topped with Parmesan shavings and a drizzle of balsamic vinegar.
Parmesan shavings