recipe found in Women's Health January/February 2011
|Yummy steak salad with loads of flavor!|
2 cups cherry tomatoes
2 TBS balsamic vinegar
4 cups arugula
12 oz skirt or flank steak
1 1/2 tsp olive oil
2 cloves of garlic
salt and pepper, to taste
I added feta crumble too
1. Heat the oil in a cast-iron or stainless-steel pan (or grill pan) on medium high. When the pan is very hot, season the steak with a few pinches of salt and pepper and add it to the pan. Cook the steak for 3 to 4 minutes a side, until it's caramelized and slightly firm to the touch. Remove it to a cutting board.
2. While the steak rests, lower the heat to medium and add the tomatoes and garlic to the pan. Cook for 1 to 2 minutes until the garlic is lightly browned. Add the balsamic vinegar and cook for 2 more minutes, until the skins of the tomatoes start to split. Remove the pan from the heat; add salt and pepper.
3. Slice the steak thinly against its grain. Divide the arugula between two plates, top each pile with the steak slices, and pour on the tomatoes and pan drippings.
Karl's reaction: "It's OK. I just have a thing with cherry tomatoes..."
My take: I thought this was excellent. Easy. Tasty. HEALTHY!