Tomato bocconcini salad with steak

Step by Step

Step 1

Arrange tomatoes and cheese on large platter. Whisk 3 tbsp (45 mL) oil with vinegar; pour evenly over top. Scatter with half of the basil.

Step 2

Season steaks with salt and pepper to taste. In large skillet, heat remaining oil until sizzling; cook steaks until medium-rare, about 5 minutes per side. Remove to a cutting board; tent with foil and let stand for 5 minutes before thinly slicing.

Step 3

Divide arugula among 4 plates; arrange sliced tomatoes and 2 cheese balls beside arugula. Top arugula with beef slices. Sprinkle with remaining basil.