Grilled Steak with Honey/Fig Balsamic Dressing

Ingredients

Veal or beef steak

100g arugula leaves

100g cherry tomatoes, quartered

25g sliced red onion

50g crumbled feta

The Food Philosopher Small-batch EVOO

50ml of The Food Philosopher Honey/Fig Balsamic Vinegar

Method

Grill steak to your liking. Combine arugula leaves, crumbled feta, cherry tomatoes, red onion and The Food Philosopher EVOO in a mixing bowl. Slice steak and serve on a plate topped with arugula salad. Drizzle with The Food Philosopher Honey/Fig Balsamic Vinegar to serve!