Steak Salad with Arugula, Tomatoes and Balsamic Vinegar

This recipe serves:  4

1 tablespoon finely chopped shallots
3 tablespoons balsamic vinegar
1 1/2 tablespoon extra virgin olive oil
salt to taste
freshly ground black pepper

2 top sirloin steaks, about 8 ounces each
salt and pepper

2 cups cherry tomatoes, rinsed
1 green bell pepper, stems and seeds removed, and diced
1/2 cup thinly sliced Vidalia onion
8 cups Romaine or mixed baby greens
4 small crusty wheat rolls
For the Vinaigrette:
1. Place the shallots, vinegar and oil in a small bowl and whisk to combine. Season with salt and pepper.

For the Steak:
1. Preheat the grill to high.

2. Season the steaks with salt and pepper. Cook them on the grill to the desired doneness, about 6 minutes per side for medium. Transfer the steaks to a cutting board. Slice the steak into thin strips.

For the Salad:
1. Place the steak strips, tomatoes, bell peppers, onion slices in a mixing bowl with half of the vinaigrette.

2. Place the romaine lettuce in a separate bowl and toss it with the remaining vinaigrette.

3. Arrange the steak, tomato and bell pepper mixture on top. Serve with crusty rolls.

Serving Size: 1 salad with steak

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