- 2 Cups cherry tomatoes
- 2 Tablespoons balsamic vinegar
- 4 Cups arugula
- 12 Ounces skirt or flank steak
- 1/2 Teaspoon olive oil
- 2 garlic cloves
- salt and pepper, to taste
Heat oil in a cast-iron skillet on medium high heat. Season steak with a few pinches of salt and pepper and add to the pan once it is hot. Cook steak for 3 to 4 minutes per side, until it is caramelized and slightly firm to the touch. Remove from pan and let sit.
Meanwhile, lower the heat to medium. Add garlic and tomatoes to the pan, cooking for 1 to 2 minutes. Once garlic is lightly browned, add balsamic vinegar and cook for 2 additional minutes. When the skins of the tomatoes start to split, it’s time to take the pan off the heat. Add salt and pepper.
Thinly slice steak thinly against its grain. Atop two generous portions of arugula, place steak slices, and pour on cherry tomatoes and pan drippings.