Variation: Flank Steak with Cherry Tomatoes and Arugula
Omit the sauce. Grill the steak with the paste. In a bowl combine 3 cups (3 ounces) firmly packed baby arugula and 2 cups (10 ounces) cherry tomatoes, cut in half. Just before serving, drizzle 1 tablespoon extra-virgin olive oil and 1 teaspoon balsamic vinegar over the arugula and tomatoes and mix well.Season to taste with salt and pepper. Serve with the sliced steak.