Beef & Heirloom Tomato Salad with Balsamic Syrup

Thyme-rubbed steaks are quickly cooked in a skillet and then sliced to serve atop this easy salad of arugula and tomatoes.

Ingredients

• 2 beef Ranch Steaks, cut 3/4 inch thick (about 8 ounces each)
• 1-1/2 teaspoons chopped fresh thyme
• 1-1/2 teaspoons minced garlic
• 4 cups arugula leaves, torn into pieces
• 6 small heirloom tomatoes (2 each red, green and yellow), sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup Parmesan shavings

• 1 cup balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 tablespoons olive oil

Instructions

1. To prepare Balsamic Syrup, bring vinegar to a boil in medium saucepan; reduce heat and simmer 20 minutes or until reduced to about 1/3 cup (consistency will be syrupy). Remove from heat; cool. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in oil.

   Cook's Tip: Prepared balsamic syrup, available in supermarkets and specialty food stores, may be substituted for balsamic reduction.

2. Meanwhile, press thyme and garlic evenly onto beef Ranch Steaks. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 8 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice. Carve steaks into thin slices. Arrange arugula and tomatoes on serving platter; drizzle with Balsamic Syrup. Top with steak slices; sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and cheese shavings.
   
   Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt