- 1 1/2 Teaspoon olive oil
- Salt and pepper, to taste
- 12 Ounces skirt or flank steak
- 2 Cups cherry tomatoes
- 2 cloves garlic, sliced thinly
- 2 Tablespoons balsamic vinegar
- 4 Cups arugula
Heat the oil in a cast-iron or stainless-steel pan over medium-high heat. When the pan is very hot, season the steak with a few pinches of salt and pepper and add it to the hot pan. Cook for 3-4 minutes per side until caramelized and slightly firm to touch. Remove to a cutting board to rest.
Meanwhile, reduce the heat to medium and add the tomatoes and garlic to the pan. Cook until the garlic is lightly browned, about 1-2 minutes. Add the balsamic vinegar and cook until the skins of the tomatoes start to split, 2 more minutes. Remove the pan from the heat; season with salt and pepper, to taste.
Slice the steak thinly against the grain. Divide the arugula between 2 plates, top each with the steak slices, and pour the cherry tomatoes and pan drippings on top.
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