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Ingredients

3 tablespoons extra virgin olive oil
2 1/2 teaspoons lemon juice
1 1/4 teaspoons balsamic vinegar
Dash kosher salt
Dash freshly ground black pepper
1 1/2 pounds beef tri-tip (bottom sirloin)
1 bunch (about 5 1/2 cups) arugula
3/4 cup Parmesan cheese, shaved

Description

This Recipe Comes To Us Courtesy Of The <a Href="http://chefann.com">Renegade Lunch Lady Chef Ann Cooper</a> And Her Book <em><a Href="http://www.chefann.com/html/about-chef-ann/books/lunch-lessons.html"> Lunch

Wholefoods