Ingredients
- 4 flatiron steaks
- Extra virgin olive oil (EVOO), for drizzling, plus 1/3-1/2 cup
- Salt and freshly ground black pepper
- 1 small clove garlic, finely chopped
- 2 tablespoons ketchup
- 2 tablespoons grainy Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons white balsamic vinegar
- 1 large heart romaine, chopped
- 1 bunch arugula, chopped
Description
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Rachael Ray
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