Ingredients:

• 2 beef Ranch Steaks, cut 3/4 inch thick (about 8 ounces each)

• 1-1/2 teaspoons chopped fresh thyme
• 1-1/2 teaspoons minced garlic
• 4 cups arugula leaves, torn into pieces
• 6 small heirloom tomatoes (2 each red, green and yellow), sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup Parmesan shavings

Balsamic Syrup:

• 1 cup balsamic vinegar

• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 tablespoons olive oil

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.

• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
• Refrigerate food promptly.

Cooking:

1. To prepare Balsamic Syrup, bring vinegar to a boil in medium saucepan; reduce heat and simmer 20 minutes or until reduced to about 1/3 cup (consistency will be syrupy). Remove from heat; cool. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in oil.

Cook's Tip: Prepared balsamic syrup, available in supermarkets and specialty food stores, may be substituted for balsamic reduction.

2. Meanwhile, press thyme and garlic evenly onto beef Ranch Steaks. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 8 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice. Carve steaks into thin slices. Arrange arugula and tomatoes on serving platter; drizzle with Balsamic Syrup. Top with steak slices; sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and cheese shavings.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

Source: beefitswhatsfordinner.com