2 shallots, minced
2 teaspoons finely chopped fresh rosemary
Sea salt and freshly ground pepper to taste
2/3 cup olive oil
1 grilled flank steak
2 bags arugula
2 pints cherry or grape tomatoes, halved
1 small Bermuda onion - thinly sliced
1/2 pound Parmigiano-Reggiano cheese
In a small bowl, whisk together the vinegar, shallot, rosemary salt and pepper. Gradually whisk in the olive oil.
Make the salad:
Thinly slice the steak across the grain. In a large bowl, combine the arugula, tomatoes, onions and steak. Add the vinaigrette and toss well. Using a vegetable peeler, shave curls of the cheese over the salad. Divide among large plates and serve immediately.
Note: You may have too much vinaigrette - use your judgment as to how much you will need to dress the salad as the remaining vinaigrette may be kept in a jar with a tight fitting lid in the refrigerator for another use