Grilled flank steak with warm bean salad

- Serves 4 -

1 1/4 / 565g beef flank, sirloin or flat iron steak

1 clove garlic, crushed

3 tbsp / 45ml balsamic vinegar

salt and pepper to taste

1 (16 ounce or 450g) can cannellini beans, drained

1 cup / 250ml grape tomatoes, halved

1/2 cup / 125ml thinly sliced red onion

1 tbsp  / 15ml extra virgin olive oil

1 bunch arugula or baby spinash, steams trimmed

Rub garlic over steak

Marinate steak in 2 tablespoons / 30ml balsamic vinegar in refrigerator for 30 to 60 min.

Preheat grill. Remove steak from marinade and pat dry ; discard marinade. Sprinkle steak with salt and pepper, and grill to 135F / 55C for medium. Move to cutting board and let rest 10 to 12minutes.

Heat beans in saucepan ; stir in tomatoes, onion, oil and remaining balsamic vinegar.  Season to taste with salt and pepper.

Spoon bean mixture onto four plates. Cut steak crosswise into thin slices. Arrange slices on plates, overlapping beef slightly. Top with arugula.