Beef Tagliata

Ingredients

• 2 , 7 ounce
• pink Himalayan salt to taste
• 2 cups arugula
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 4 grapes tomatoes , halved
• 0.25 cups shaved Parmesan cheese
• 0.25 reds onion , Optional
• 1 tablespoon balsamic vinegar

Instructions

1. 1

   Preheat an outdoor grill to medium-high heat and lightly oil the grate.

2. 2

   Season both sides of each steak with Himalayan pink salt.

3. 3

   Place steaks on the preheated grill and cook for 4 minutes. Flip steaks over and grill 4 more minutes. Transfer to a cutting board and let rest for 10 minutes.

4. 4

   Meanwhile place arugula in a bowl and drizzle with lemon juice and olive oil. Add tomatoes, cheese, and red onion; toss to coat.

5. 5

   Thinly slice the steaks. Divide the steak and salad between two plates. Drizzle 1/2 tablespoon of balsamic vinegar over each salad and serve immediately.