Sliced Flank Steak with Roasted Peppers

Ingredients:
1 flank steak, approximately 3/4–1 lb
4 TB extra virgin olive oil
2 TB balsamic vinegar
1/4 tsp sea salt
1/4 tsp freshly ground pepper
small bunch of arugula
3 or 4 roasted red peppers

How to Prepare:
Whisk together the olive oil, balsamic vinegar, salt and pepper. Place the flank steak in a medium sized, rectangular dish and pour in marinade. Let sit for 2–4 hours, turning a few times to evenly distribute marinade.

Preheat broiler. Broil steak for 8 minutes on each side. Remove from oven and let sit for 30 minutes.

Prepare the arugula: fold each leaf over to slice out the center stem. Cut red peppers into pieces that are 1/2 wide and 1 inch long. You’ll need about 30 of each.

Slice steak into 1/16 inch slices—as thin as you can slice it without it shredding. Place an arugula leaf along each slice of steak. Fold the red pepper in half length-wise and place about 1/3 of the way from the bottom of the steak and arugula. Roll from that end and secure with a toothpick