Ingredients
- 1/2 cup olive oil
- 1/2 Kg. of Flank Steak®
- 1/2 kg of potatoes, cooked and halved
- 1/4 cup wine vinegar
- Salt and ground black pepper
- 1 French lettuce
- 2 cups arugula leaves
- 1 box (300g) cherry tomatoes, cut into squares
- 40 g grated Parmesan cheese
Preparation
- Heat 2 tablespoons of oil and fry the flank steak® on both sides until you get the desired finish, cut into squares. Reserve.
- In the same frying pan, heat another two tablespoons of oil and fry the potatoes until golden brown.
- Mix the remaining olive oil with the vinegar, rosemary, salt and pepper.
- In a salad bowl, arrange the lettuce, arugula, tomatoes, potatoes and flank steak®, bathe with the previous dressing and garnish with the cheese. Serve chilled.
