Step 1

Whisk balsamic vinegar, extra virgin olive oil and rosemary in a small bowl. Coat beef completely on both sides and let marinate for 30 minutes in the refrigerator. Remove from refrigerator and let stand at room temperature for 30 minutes.

Step 2

During the last 30 minutes of marinade time, add the greens and tomatoes with the lemon juice and olive oil. Set aside.

Step 3

Season the steak with salt and pepper.

Step 4

Oil grates or grill pan with vegetable oil. Heat the grill pan or the outdoor grill on high heat. Turn the grill or pan down to medium high and add steak.

Step 5

Cook for 6 minutes on one side, or until well caramelized and showing good grill marks. Turn the steak over and cook for another 5 minutes, or until the steak reaches an internal temperature of 130-140 for medium rare.

Step 6

Remove the steak to a cutting board and slice the steak against the grain as thin as you can get it.

Step 7

Spread the greens onto a platter and place the meat slices over the salad. The excess meat juices will flavor and help break down the greens.

Step 8

Drizzle the steak with the high quality olive oil, and then with balsamic glaze or a high quality aged balsamic vinegar.