INGREDIENTS
1 1/2 lb
flank steak
1 tsp
kosher salt
1/4 cup
balsamic vinegar
1 tbsp
olive oil
1
garlic clove, grated
1 tbsp
fresh mixed herbs (rosemary, basil, sage)
1 1/2 cups
halved cherry tomatoes
1
bunch (6 cups) baby arugula
1 tbsp
balsamic vinegar
1
small clove minced garlic
1 tbsp
olive oil
1/4 tsp
kosher salt