Take the meat out of the fridge and let it return to room temperature, and rub salt and pepper all over it.
Heat up a frying pan, coat it with olive oil, and saute the garlic. Take the garlic out of the pan once the olive oil has taken on it's fragrance.
Add the meat to the pan, cook all the way through to the center while using a pair of tongs to turn the meat about to cook it on all four sides. Turn off the heat once the color has changed, and wrap in aluminum foil.
Transfer the foil-wrapped meat out of the frying pan, add balsamic vinegar and olive oil to the frying pan, turn on the heat, and boil it down.
Remove the aluminium foil from the meat, cut into 2 cm thick pieces, arrange onto a plate, and top with the balsamic sauce.
Rinse the arugula in water after removing the roots, mix together with lemon juice, olive oil, salt and pepper, and cheese, put it next to the meat, and it is done!
Story Behind this Recipe
The Japanese-style roast beef that I had at Ginza in an Italian restaurant was so delicious that I wanted to recreate it, but it was pretty hard to do.
Cheap meat tends to be tough to cut and chew even if it tastes good. I wondered if there was a way to soften it up.