• 2 beef shoulder center steaks (Ranch steaks), cut 3/4-inch thick (about 8 oz each)
• 1-1/2 tsp chopped fresh thyme
• 1-1/2 tsp minced garlic
• 4 cups arugula, torn into pieces
• 6 small heirloom tomatoes (2 each - red, green, yellow), sliced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup Parmesan cheese
• Balsamic Syrup
  • 1 cup balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1-1/2 tbsp olive oil

1. To prepare syrup, bring vinegar to a boil in a medium saucepan; reduce heat and simmer 20 minutes or until reduced to about 1/3 cup (consistency will be syrupy). Remove from heat; cool. Season with salt and pepper. Whisk in oil. Set aside.
2. Press thyme and garlic evenly into beef steaks.  Spray large, non-stick skillet with cooking spray. Heat over medium heat until hot.  Place steaks in skillet; cook 9-12 minutes for medium rare to medium doneness, turning twice.
3. Carve steaks into thin slices.
4. Arrange arugula and tomatoes on serving platter; drizzle with syrup. Top with steak slices; sprinkle with salt and pepper.  Top with cheese.
   

Makes 4 servings.

• 263 calories
• 12 g fat (3 g saturated; 7 g monounsaturated)
• 60 mg cholesterol
• 638 mg sodium
• 11 g carbohydrate
• 2.1 g fiber
• 27 g protein
• 3.9 mg niacin
• 0.4 mg vitamin B6
• 2.7 mcg vitamin B12
• 3.8 mg iron
• 26.9 mcg selenium
• 5.9 mg zinc