This is a variation on Straccetto de Manzo (Steak and Arugula Salad) in which I cooked the steak using sous-vide equipment and simplified the dressing.  Cooking the steak this way made it more tender than in the traditional recipe.  It was very good with a focaccia on the side.  Quantities below are for 2 servings:

8-12 oz. Perfect Sous-Vide Steak, finished with 1 Tbs. of balsamic vinegar

2.5 oz. baby arugula

½ pint cherry or grape tomatoes, halved or quartered

1/8 red onion, thinly sliced

Pitted Kalamata olives, halved

Shaved Parmesan cheese

Italian or Greek salad dressing

Salt and pepper to taste

Allow the sous-vide steak to cool, and then slice thinly.  Place It in a serving platter with the arugula, tomatoes, red onion, Kalamatas, and shaved Parmesan.  Toss with salad dressing to taste and check seasoning. Serve immediately.