- 2 tablespoons EVOO
- 4 boneless strip steaks or ribeyes
- 1 pint grape tomatoes
- 3 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped parsley
- 1 1/2 teaspoons dried oregano
In skillet, heat EVOO over high. Season steaks and cook about 4 minutes per side for medium-rare; transfer to plate. Cook tomatoes over medium, 5 minutes. Add next 4 ingredients; cook 5 minutes. Season and serve with steaks and arugula.