Skirt Steak With Rosemary, Black Pepper & Balsamic Vinegar

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
325
FAT
46%
CHOL
48%
SOD
35%

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Ingredients for 4 servings

2 tsp. vegetable oil

4-1/2 tsp. finely chopped fresh rosemary

1 lb. skirt steak, trimmed and cut into four portions

1-1/2 tsp. finely crushed black peppercorns

1/2 cup balsamic vinegar

3/4 tsp. salt

8 oz. arugula, tough stems removed, leaves washed and dried

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