Some people believe that King James I, or possibly Henry VIII or even Charles II, depending on who is telling the story, was so taken with a loin of beef that he knighted it and the sirloin was born. This is just one more instance of folk etymology. The story probably comes from the fact that these kings were mocked for selling titles to their friends. It even shows up in Bugs Bunny more than once. The sirloin actually gets its name from an older French term, sur loynge, meaning above the loin, which is where the sirloin comes from, though this cut of beef in French is now called the aloyau.

Tonight we needed to get dinner on the table fast. And it had to be steak.

Sirloin steak on arugula with balsamic vinaigrette

Takes approximately 10 minutes start to finish

• 1 package baby arugula
• 2 T olive oil
• 2 garlic cloves, smashed and chopped
• 1 lb sirloin (1 inch thick)
• 2 T good quality balsamic vinegar (the syrupy very dark kind)
• Salt and freshly ground black pepper to taste
• 1 plum tomato, seeded and diced

Place arugula on a large platter. Heat olive oil over high heat. Sprinkle steak with salt and pepper. Add meat to skillet and cook about 3 minutes on each side (you want this medium rare). Remove steak from skillet and allow to rest. Lower the heat to medium, add garlic and cook until fragrant, about one minute. Add balsamic vinegar to skillet and bring to a boil. Pour liquid over steak and garnish with chopped tomato. Add more salt and pepper if desired.