Marinated Steak Tagliata

1/2 cup balsamic vinegar

Recipe and photo by Sara Newberry

1/4 cup olive oil 

3 rosemary sprigs, minced

3 cloves garlic, thinly sliced 

4 sirloin steaks, about 6 ounces each  

10 ounces baby arugula 

2 tablespoons capers

Shaved Parmesan  

Coarse salt and freshly ground pepper

Oil, for cooking steaks

In a large baking dish, combine vinegar, olive oil, rosemary and garlic. Add steaks and turn to coat. Let stand at room temperature for 30 minutes. 

Heat 2 tablespoons oil in a cast iron skillet over medium. Season steaks with salt and pepper and sear until the temperature of the center is about 130F for medium rare, about 6 minutes. Let steaks rest 10 minutes before slicing. 

Divide arugula amount plates or bowls and top with sliced steak, then capers and shaved Parmesan.