Ingredients
1-1½ pound flank steak, trimmed and cut into four portions
4 teaspoons rosemary, finely chopped
1½ teaspoons fresh rosemary, finely chopped
1½ teaspoons black peppercorns, finely crushed
1teaspoon Kosher salt
2 teaspoons vegetable oil
½ cup balsamic vinegar
8 ounces salad greens, a mixture with arugula, washed and dried
Preparation
Cover the steaks with plastic wrap and gently pound them with the flat side of a meat mallet to thin them slightly. Combine the rosemary, pepper, salt and press it onto the steaks. Coat a large skillet with the oil and set it over high heat. When the oil is barely smoking, add the meat, lower the heat slightly and sear the steaks, about 4 minutes on each side for medium rare.
Transfer the meat to a cutting board and tent with foil.
Add the vinegar to the pan and bring the vinegar to a boil. Continue boiling, stirring and scraping with a wooden spoon to dislodge any browned bits stuck to the pan, until the vinegar is reduced to about 3 tablespoons, about 5 minutes. Stir in any juices collected from the meat.
Cut the steaks into ¼ inch thick slices. Portion the salad greens onto four plates and arrange the meat slices on top. Spoon the sauce over the meat and the greens and serve.
