Ingredients

• 8 oz striploin steak
• Salt and pepper to taste
• 2 tbsp oil, divided
• 1 shallot, minced
• 1 garlic clove, minced
• 1 cup cherry tomatoes, halved
• 2 tbsp red wine vinegar
• 1 tsp honey
• 2 tbsp chopped fresh basil
• 4 cups arugula
• 1/2 cup crumbled blue cheese

Preparation

Season the steak liberally with salt and pepper.
In a cast iron skillet, heat oil over medium-high heat. Place the steak in the pan and sear it until a golden crust forms on each side and it is cooked to your liking. Remove the steak from the skillet and allow it to rest for 5 minutes before slicing it thinly.
In the same skillet, heat the remaining oil over medium-high heat. Add shallots and cook for 2 to 3 minutes, or until they soften. Add garlic and tomatoes and cook for another minute. Add vinegar, honey and salt and pepper to taste and cook for another 2 to 3 minutes or until tomatoes soften. Remove from heat and stir in basil.
Arrange arugula on serving dish of choice. Top with steak strips, vinaigrette and crumbled blue cheese.
Enjoy immediately.