Sirloin Strips with Arugula and Tomatoes

• 2 pounds beef eye of round in 1 piece, frozen for 30 minutes
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1 garlic clove, crushed
• 1 pound cherry tomatoes, halved
• 2 tablespoons balsamic vinegar
• 4 ounces arugula (4 cups)
• Shaved Grana Padano cheese, for garnish

1. Using a very sharp knife, thinly slice the beef 1/8 inch thick, then cut into 3/4-inch-thick strips.
2. In a medium bowl, toss the meat with 1/2 teaspoon of salt to coat.
3. Let stand at room temperature for 30 minutes.
4. In a large skillet, heat 2 tablespoons of the oil.
5. Add the garlic; cook over moderate heat, stirring, for 1 minute.
6. Add the tomatoes and cook, stirring occasionally, until they soften and start to split open, about 3 minutes.
7. Transfer to a medium bowl.
8. Wipe out the skillet.
9. In the same skillet, heat the remaining 2 tablespoons of olive oil.
10. Add the beef strips and cook over high heat, stirring occasionally, until browned in spots, about 1 minute.
11. Stir in the vinegar and cook until no trace of pink remains, about 2 minutes longer.
12. Transfer the meat and any juices to shallow bowls and top with the tomatoes and arugula.
13. Garnish with cheese shavings and serve.

beef, kosher salt, extravirgin olive oil, garlic, tomatoes, balsamic vinegar, arugula, padano cheese

Taken from www.foodandwine.com/recipes/sirloin-strips-arugula-and-tomatoes (may not work)