Ingredients
Equipment
Method
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and black pepper until the vinaigrette is well emulsified.
- Pat the steak dry with paper towels and season generously with salt and black pepper on both sides. Let it sit at room temperature for about 30 minutes.
- Preheat a grill to high heat and lightly oil the grates to prevent sticking.
- Grill the steak for about 3–4 minutes per side for medium-rare, adjusting based on thickness and desired doneness.
- Transfer the steak to a cutting board and allow it to rest for 5–7 minutes so the juices redistribute.
- Toss the arugula and mixed greens with half of the balsamic vinaigrette and arrange them on a serving platter or individual plates.
- Scatter the cherry tomato halves, shaved parmesan, and candied walnuts over the dressed greens.
- Slice the rested steak thinly against the grain at a slight diagonal angle.
- Arrange the sliced steak over the salad and drizzle with the remaining vinaigrette. Finish with cracked black pepper and extra parmesan shavings before serving.
Notes
Always rest the steak for at least 5 minutes before slicing to retain its juices. Slice the steak thinly against the grain for maximum tenderness. Dress the greens right before serving to maintain their crisp texture. Use a good quality aged balsamic vinegar for the best flavor.