This recipe makes an easy, colorful, healthy and quick dinner for two.
2 cups grape tomatoes
2 Tbsp balsamic vinegar
4 cups arugula
12 oz skirt or flank steak
1 1/2 tsp olive oil
2 cloves garlic, thinly sliced
Salt and pepper, to taste
1. Heat oil in a cast-iron or stainless-steel pan (or grill pan) on medium high. When the pan is very hot, season steak with a few pinches of salt and pepper and add it to the pan. Cook steak for 3 to 4 minutes per side, until it's caramelized and slightly firm to the touch. Remove it to a cutting board to rest.
2. Meanwhile, lower the heat to medium and add tomatoes and garlic to the pan. Cook for 1 to 2 minutes, until garlic is lightly browned. Add balsamic vinegar and cook for 2 additional minutes, until the skins of the tomatoes start to split. Remove the pan from the heat; add salt and pepper.
3. Slice steak thinly against its grain. Divide arugula between 2 plates, top each pile with steak slices, and pour on cherry tomatoes and pan drippings.