Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Balsamic vinegar

  2. 1/4 cup 59ml Extra-virgin olive oil - plus more

  3. 1 Garlic clove - finely chopped

  4. 1 lb 454g / 16oz Flank steak

  5. 1 lb 454g / 16oz Loaf rustic bread (small)

  6. 2 cups 125g / 4.4oz Assorted cherry tomatoes Freshly-ground black pepper - to taste

  7. 2 cups 474ml Baby arugula Parmigiano-Reggiano cheese Salt - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Whisk together the vinegar and 2 tablespoons of olive oil. Add the garlic to the mixture. Place the steak in a shallow dish and pour the marinade over the top. Let it sit for 10 minutes. Meanwhile, heat the stove-top grill or broiler. Slice the bread about 1/3- inch thick. Brush it with the remaining olive oil. Slice the cherry tomatoes in half. Remove the steak from the marinade and season with salt and pepper to taste. Grill the steak about 2 to 4 minutes each side for medium-rare, depending on the thickness of the steak. Remove to a cutting board, cover with foil and let rest. Grill the bread on each side until brown and crisp, about 1 minute. Slice the steak on an angle, against the grain, about 1/4-inch thick. Place 1 or 2 slices of bread on each plate. Top with slices of steak. Place about 1/2 cup of arugula on the steak. With a vegetable peeler, shave some cheese onto the arugula. Scatter some tomatoes around each plate. Drizzle with some olive oil and grind some black pepper over all.


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