|5 min||10 min||4|
|454 gm||Beef loin steak, lean (trimmed of excess fat, halved crosswise)|
|2 tbsp||Extra virgin olive oil|
|2 cup||Cherry Tomatoes (halved)|
|1/2 cup||Roasted red peppers, canned|
|8 tbsp||Balsamic Vinaigrette|
1. For stovetop:
2. On a grill:
3. Transfer steak to a cutting board and let rest, loosely covered with foil, for five minutes.
4. Arrange arugula on a platter. Thinly slice steak on the diagonal, across the grain.
5. Arrange over arugula, then toss remaining ingredients on top. Drizzle dressing on top and serve.
is a good source of B12 which is important in keeping homocysteine in a healthy range!