1 1/2lb.Certified Angus Beef ® flank steak; optional cuts - sirloin or flat iron steak
1clovegarliccrushed
3tablespoonsbalsamic vinegar
116-ounce can cannellini beans, drained and rinsed
1cupgrape tomatoeshalved
1/2cupthinly sliced red onion
1tablespoonextra virgin olive oil(try Caraluzzi's Extra Virgin Olive Oil)
1bunch arugula or baby spinachstems trimmed
Salt and pepper to taste
Instructions
Rub garlic over steak. Marinate steak in 2 tablespoons balsamic vinegar in refrigerator for 30 to 60 minutes.
Preheat grill. Remove steak from marinade and pat dry; discard marinade. Season steak with salt and pepper and grill to desired doneness. Move to cutting board and let rest 10 minutes.
Heat beans in saucepan; stir in tomatoes, onion, oil and remaining balsamic vinegar. Season to taste with salt and pepper.
Spoon bean mixture onto four plates. Top with arugula. Cut steak crosswise into thin slices. Arrange slices on plates, overlapping beef slightly.
Notes
Recipe and photo courtesy of Certified Angus Beef.