Straccetti di Pomodoro e Rucola (Grilled Beef with Tomato and Arugula Salad) Recipe

  • 1 flank steak
  • Olive oil
  • Salt and pepper, to taste
  • 2 cups cherry tomatoes, seeded
  • 1 cup fresh arugula or basil, shredded
  • Vinaigrette
  • 1 tablespoon chopped fresh herbs
  • 2 cloves garlic, minced
  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • Salt and pepper, to taste
Drizzle olive oil on flank steak, sprinkle with salt and pepper and grill to medium-rare.

Place cherry tomatoes and shredded arugula in a bowl.

Combine herbs, garlic, olive oil and balsamic vinegar by whisking together. Add salt and pepper to taste. Pour vinaigrette over tomatoes and arugula and allow them to marinate for 30 minutes.

To serve: Slice flank steak very thin on a bias and top with vegetable mixture.

Serves 4.

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