Ingredients

1 tbsp (15 mL) olive oil 1 rib steak, about 2-inches (5-cm) thick Salt and freshly ground pepper to taste Sauce 1/2 cup (125 mL) red onion, finely chopped 4 cloves of garlic, peeled and thinly sliced 1/2 cup (125 mL) red wine 1 tbsp (15 ml) balsamic vinegar 1 cup (250) beef or chicken stock 2 canned tomatoes, chopped 2 tbsp (25 mL) butter 1/2 bunch arugula

Description

Rib Steaks Are A Wonderful Cut To Savour. They Are Especially Adaptable To This Method Of Cooking Where The Meat Is Seared And Then Roasted For A Short Amount Of Time. Thinly Sliced And Served On A Bed Of Arugula, Splashed With The Rich Sauce And Partnere

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