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

Ingredients
  • 1 flank steak
  • Olive oil
  • Salt and pepper, to taste
  • 2 cherry tomatoes, seeded
  • 1 fresh arugula or basil, shredded
  • Vinaigrette
  • 1 chopped fresh herbs
  • 2 garlic, minced
  • 3/4 olive oil
  • 1/4 balsamic vinegar
  • Salt and pepper, to taste
Directions
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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