Balsamic-Glazed Sirloin with Aromatic Arugula Salad

1. Prepare the seasoning for the steak

Grind the peppercorns and mustard seeds using a spice mill or mortar and pestle, then mix them in a small bowl with the minced rosemary and kosher salt. Press this fragrant mixture evenly onto both sides of the sirloin steak, ensuring a thorough coating that will penetrate the meat and enhance its flavor.

2. Cook the steak

Heat a heavy, large frying pan over high heat and brush the steak lightly with olive oil. Place the steak in the hot pan and cook for about 4 minutes on each side to achieve a medium-rare doneness. The high heat will sear the steak, creating a brown crust that locks in the juices, leaving the inside tender and flavorful.

3. Create the balsamic glaze

Once the steak is cooked to your desired doneness, transfer it to a cutting board to rest. In the same pan, add the balsamic vinegar, minced shallots, and brown sugar. Bring the mixture to a boil and allow it to reduce for about 1 minute until it thickens into a rich glaze.

4. Prepare the salad

While the steak rests and the glaze reduces, prepare the salad. Divide the arugula among four plates and top with thinly sliced red onion and radishes. Squeeze the juice of half a lemon over the salad to add a fresh brightness that will balance the richness of the steak and glaze.

5. Slice and serve the steak

Slice the rested steak thinly against the grain, which ensures each slice is tender. Arrange the slices attractively over the arugula salad on each plate and drizzle with the balsamic glaze. Serve immediately, allowing the flavors to meld beautifully together.