Recipe for: Polish Beef Steak with Raspberry Tomato Salsa and Arugula - photo 1
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Recipe for: Polish Beef Steak with Raspberry Tomato Salsa and Arugula

Spicy Main dishes Grilling 30 min Easy 0 views ~5.46 PLN * - (0)
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Description

Juicy, summery steak made from Polish beef served with aromatic, fresh salsa of plum tomatoes and arugula. The dish combines the classic, meaty qualities of the steak (tenderness and intense flavor) with a light, fruity-sour salsa that, thanks to the plum tomatoes, has a subtle sweet-sour note. Perfect for a quick summer lunch or dinner — it releases steam from the grill or a hot pan, and the fresh arugula adds a peppery, herbal contrast to the dish. It can be served with roasted potatoes, pearl barley, or a slice of rustic bread. The dish looks impressive — the pink center of the steak, the red of the salsa, and the green of the arugula create a striking contrast on the plate.

Ingredients Used

Ingredients (11)

Servings:
2
  • Beef 400 g
  • Raspberry tomato 300 g
  • Arugula 60 g
  • Red onion 150 g
  • Garlic 2 clove (~10 g)
  • Rapeseed oil 30 g
  • Balsamic vinegar 10 ml
  • Butter 20 g
  • 🌿 Spices
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Honey 10 ml
💰 Estimated dish cost: ~5.46 PLN (2.73 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the salsa

1

Wash the cherry tomatoes under cold water. Remove the seed cavities: cut each tomato in half and gently scoop out the seeds and excess juice with a spoon if you want a less watery salsa. Dice the flesh into small cubes about 5 mm on each side. Transfer to a medium bowl.

Ingredients: raspberry tomato
Use a sharp chef's knife and a cutting board with a non-slip mat. Removing the seeds will give the salsa a thicker texture and prevent it from spreading on the plate.
2

Peel and finely chop the red onion (3-4 mm dice). Peel two cloves of garlic and crush or finely chop them. Add the onion and garlic to the chopped tomatoes.

Ingredients: Red onion, Garlic
Use a small, sharp knife for finely chopping. If the onion is too sharp, soak it in cold water for 5 minutes after chopping, drain, and add to the salsa.
3

Add canola oil (15 g), balsamic vinegar (10 ml), salt (1 pinch), and freshly ground pepper (1 pinch) to the bowl. If you are using honey, add 10 g and mix well. Taste and adjust salt/pepper. Let the salsa sit for at least 10 minutes to allow the flavors to meld.

Ingredients: Rapeseed oil, Balsamic vinegar, Salt, Black pepper, Honey
Stir with a tablespoon and cover the bowl with plastic wrap or a plate. The salsa tastes better after a few minutes, but don't leave it for too long (it will lose most of its freshness after a few hours).

Preparation of arugula

4

Rinse the arugula under cold water and dry it thoroughly in a salad spinner or gently pat it dry with a paper towel. Transfer the arugula to a bowl, drizzle with a tablespoon (15 g) of canola oil, and add a pinch of salt. Gently mix with your hands.

Ingredients: Arugula, Rapeseed oil, Salt
Use a salad spinner — wet leaves will dilute the dressing. Gently toss to avoid bruising the leaves.

Preparing the steak

5

Take the beef out of the fridge 20-30 minutes before frying, and dry it with a paper towel. Gently salt both sides of the meat (1 pinch of salt per side) and pepper. Heat a cast iron skillet or grill over high heat — it should be very hot (the skillet should lightly smoke when a drop of water is added).

Ingredients: Beef, Salt, Black pepper
Use a cast iron skillet with a diameter of 24-28 cm or a grill with a grate. Dry meat (dried with a paper towel) achieves a better brown crust.
6

In a very hot pan, pour in 15 g of rapeseed oil. When the oil starts to gently smoke, place the steak and do not move it for 2-3 minutes (for a thickness of about 2 cm; for a greater thickness, extend by 1-2 minutes). Flip the steak and cook for another 2-3 minutes for medium-rare. In the last 60 seconds, add 20 g of butter and the remaining chopped garlic (if desired) and use a spoon to baste the steak with the melted butter.

Ingredients: Rapeseed oil, Butter, Garlic, Beef
The frying time depends on the thickness of the steak and doneness preferences: 2-3 minutes per side = medium-rare for 2 cm. Use a kitchen thermometer: 52-55°C in the center = medium-rare. Basting with butter adds flavor and shine.

Resting the meat

7

After removing the steak from the pan, transfer it to a warm cutting board and loosely cover it with aluminum foil. Let it rest for 5-7 minutes — the juices will distribute evenly, preventing them from running out while slicing.

Ingredients: Beef
Do not cover tightly, as the steam will make the crust soften. Resting is key for a juicy steak.

Assembly and serving

8

On a plate, arrange a layer of arugula (about half of the portion). Cut the steak into slices about 1 cm thick, always cutting against the grain. Place the steak slices on the arugula so that they slightly overlap. Spoon the salsa made from cherry tomatoes onto each slice. Lightly sprinkle with freshly ground pepper. Serve immediately.

Ingredients: Arugula, Beef, raspberry tomato
Slicing against the grain provides tenderness when biting. Use a sharp, long knife for cutting meat and a wide spatula for lifting the slices.

Additional options

9

If you want, you can serve roasted potatoes or pearl barley with the steak. Additionally, you can add 10 g of honey to the salsa for a sweeter version. A glass of light red wine will be a perfect complement.

Ingredients: Honey
The addition of honey is optional — it will enhance the raspberry sweetness of the tomato, but it is not necessary.

Fun Fact

💡

In Polish tradition, beef was often seasoned only with salt and pepper — this allowed the natural flavor of the meat to take center stage. The addition of fresh, summer tomatoes is a modern, seasonal touch that combines tradition with light summer cuisine.

Best for

szybki obiad letni kolacja w weekend grillowanie z rodziną

Tips

🍽️ Serving

Serve the steak immediately after resting the meat to maintain the temperature. Serve with simple sides: roasted young potatoes, buttered pearl barley, or a slice of whole grain bread. Offer a spicy salsa sauce on the side so guests can add it to their liking.

🥡 Storage

Store the steak and salsa separately in the refrigerator for up to 24 hours in an airtight container. Keep the arugula separate, not dressed. Reheat the steak briefly in a pan over medium heat or in the oven at 160°C for 5-8 minutes; avoid prolonged heating, as the meat will become tough.

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