Steak, Arugula & Pecorino Salad

Name: Steak, Arugula & Pecorino Salad
Yield: Makes 4 Servings
Ingredients: Salt and freshly ground pepper; Olive oil, ⅓ cup (3 fl oz/80 ml); Grilled Flank Steak, ½ steak; Arugula (rocket), 10 oz (315 g), stems removed; Red wine vinegar, 1½ tablespoons; Shallot, 1, minced; Pecorino romano or Parmesan cheese, ¼ lb (125 g), shaved with a vegetable peeler; Cherry or grape tomatoes, 1 lb (500 g), halved

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Red wine vinegar, 1½ tablespoons
Shallot, 1, minced
Salt and freshly ground pepper

Dinner
Gluten-free

Method

Make the vinaigrette

In a bowl, whisk together the vinegar, shallot, ½ teaspoon salt, and ¼ teaspoon pepper. Gradually whisk in the oil.
Make the