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Grilled Flank Steak with Bean Salad

1-1/4 pounds Certified Angus Beef flank steak (optional cuts sirloin or flat iron steak) 1 clove garlic, crushed 3 tablespoons balsamic vinegar Salt and pepper to taste 16-ounce can cannellini beans, drained 1 cup grape tomatoes, halved 1/2 cup thinly sliced red onion 1 tablespoon extra virgin olive oil 1 bunch arugula or baby spinach, stems trimmed

Rub garlic over steak. Marinate steak in 2 tablespoons balsamic vinegar in refrigerator for 30-60 minutes. Preheat grill. Remove steak from marinade and pat dry; discard marinade. Season steak and grill to desired doneness. Move to cutting board and let rest 10-12 minutes. Combine beans, tomatoes, onion, oil and remaining balsamic vinegar. Season to taste with salt and pepper. Spoon bean mixture onto four plates. Cut steak crosswise into thin slices. Arrange slices on plates, overlapping beef slightly. Top with arugula.