Balsamic-Marinated Flank Steak with Arugula, Tomato, and Shaved Parmesan Salad

Ingredients

• 1/2 cup plus 2 tablespoons balsamic vinegar
• 3/4 cup plus 3 tablespoons olive oil
• 4 cloves garlic, coarsely chopped
• 2 tablespoons coarsely chopped rosemary leaves
• 1 (1 1/2 to 1 3/4 pound) beef flank steak
• Salt and freshly ground black pepper
• 2 cups arugula
• 1 pound cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1 (4 ounce) piece Parmesan cheese

Directions

1. Whisk together ½ cup of the vinegar, ¾ cup of the oil, the garlic and rosemary in a large dish (or use a thick, sealable plastic bag). Add the steak and turn to coat. Cover and let marinate in the refrigerator for at least 4 hours and up to 8 hours, turning every 2 hours.

2. Heat your grill to high.

3. Remove the steak from the marinade and season with salt and pepper. Grill until lightly charred and crusty, 4 to 5 minutes. Turn the steak over, reduce the heat to medium or move to a cooler part of the grill, and grill until medium-rare, 3 to 4 minutes more.

4. Remove the steak to a cutting board and let rest for 5 minutes. Cut into ½ inch thick slices against the grain of the meat.

5. Whisk together the remaining 2 tablespoons vinegar and 3 tablespoons oil in a large bowl and season with salt and pepper. Add the arugula, tomatoes and onion and toss to coat. Divide the sliced steak among 4 plates and top with some of the arugula salad. Using a vegetable peeler, shave thin slices of the Parmesan over each dish. Serve immediately.

6. Serves 4: can be doubled for 6 to 8 (no need to double the marinade.)

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