Ingredients – 4 servings
- 1 1/4 lb Top Sirloin
- 1 Tablespoon Olive Oil
- 1 Tablespoon Sea Salt, 1/2 tablespoon per side of meat
- 1/2 Tablespoon Black Pepper, 1/2 tablespoon per side of meat
- 1/4 Cup Olive Oil
- 1 Clove Garlic smashed
- 1 Tablespoon Balsamic Vinegar
- 1/2 lb Arugula
- 12 Large Cherry Tomatoes
- 2 Oz Parmesan cheese shredded with a vegetable peeler
Preheat the grill with hot charcoal or high heat if using a gas grill.
Pat the steaks dry, and rub lightly with olive oil and generously season both sides of the steak with sea salt and pepper. Grill steaks, turning over once and moving on grill if flare-ups occur.
Grill 6-8 minutes for medium-rare, 10 minutes maximum. Transfer steaks to a cutting board or plate and allow to rest, lightly covered with foil, for 5 minutes. Thinly slice steaks diagonally.
Toss arugula with the vinaigrette and portion among four plates. Top each salad with some tomatoes, a few slices of beef and some shavings of Parmesan cheese. Bring additional Vinaigrette to the table in case you want to add more.