Flank Steak Summer Salad – Grand Fete

Ingredients

• 16 oz flank steak
• 2 tablespoons olive oil
• 2 teaspoons Worcestershire sauce
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 4 cups arugula
• 1/2 English cucumber, shaved into ribbons
• 1 shallot, thinly sliced
• 2 heirloom tomatoes, sliced into wedges
• 1 avocado, sliced
• Parmesan cheese, shaved
• 6 fresh basil leaves, chiffonade cut for garnish
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon shallot, finely minced
• 1 teaspoon
• Dijon mustard Kosher salt
• Freshly ground black pepper