• 2 pounds boneless sirloin steak
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons fresh thyme leaves
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon cracked black pepper
• 2 tablespoons pitted and finely chopped black oil-cured olives
• 1 1/2 teaspoon fleur de sel or kosher salt
• 1 bunch arugula
• 1 cup extra-virgin olive oil
• 1 Davidson's pasteurized egg
• 2 tablespoons fresh lemon juice
• 2 cloves garlic , crushed through a press
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper (cayenne)

In a shallow glass dish, combine beef, rosemary, thyme, olive oil, and pepper. Cover with plastic wrap, and marinate in the refrigerator overnight.

In a blender, combine 1/4 cup olive oil, egg, lemon juice, garlic, salt, and red pepper. Blend until combined. Remove center of cover (or entire cover) and, at low speed, slowly pour remaining 3/4 cup olive oil into mixture in a steady stream; continue blending until thick. (Makes about 1 cup of aioli.)

In a small bowl, combine 1/2 cup aioli and olives.

Prepare the grill. Sprinkle beef with fleur de sel, and place on grill. Cook beef over medium heat, 6 minutes per side for medium-rare, or until desired doneness. Let cool 5 minutes.

Scatter arugula on a large platter. Slice beef, and lay slices over arugula. Serve with olive aioli.

Recommended ingredients: Davidson's pasteurized eggs are available online at safeeggs.com. Fleur de sel is available online at chefshop.com or at specialty food markets.