Randy Mayor; Lydia DeGaris-Pursell
6 servings (serving size: 3 ounces beef, 1 1/3 cups grilled antipasto vegetables, 2/3 cup arugula and 2 teaspoons cheese)

Round out this meal with a loaf of crusty bread served with red pepper jelly or flavored olive oil. The recipes for Chile-Garlic Vinaigrette and Grilled Antipasto Vegetables yield enough for this dish and the Garlicky Vegetable Pasta Salad, which you can quickly toss together later.

How to Make It

Step 1

Prepare grill.

Step 2

Combine first 4 ingredients; rub over beef. Place beef on grill rack coated with cooking spray; grill 6 minutes on all 4 sides or until desired degree of doneness. Cover loosely; let stand 5 minutes.

Step 3

Drizzle 2 1/2 tablespoons Chile-Garlic Vinaigrette over arugula; toss gently to coat. Cut beef across grain into thin slices. Arrange beef, 8 cups Grilled Antipasto Vegetables, and arugula on a platter; top with cheese.

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