For Marinade: Combine marinade ingredients such as 1 cup oil, 1/4 cup garlic, 2 tbsp parsley, rosemary, 1/8 tsp black pepper, 1/8 tsp red pepper and salt; add veal skirt steaks, turn to coat. Refrigerate, covered, 6 hours or overnight.
For Balsamic Syrup: Bring vinegar to a boil in medium saucepan. Simmer until reduced to 3/4 cup. Stir in honey. Set aside.
For Roasted Tomatoes and Garlic: Combine tomatoes, 1-1/2 cups garlic and 1/4 cup oil in large bowl. Place tomato mixture on parchment-lined sheet pan. Roast in 325°F oven 1 to 1-1/2 hours or until tomatoes and garlic are soft and caramelized.
Per order: Grill 8 ounces skirt steak to medium doneness; season with salt. Toss 1-1/2 cups arugula with 1 tbsp oil; season with salt and pepper. Top arugula with grilled steaks. Drizzle 1 tbsp balsamic syrup over steaks. Serve with 1/2 cup roasted tomatoes and garlic. Garnish with parsley.
Recipe adapted from Chef John Coletta, Quartino Restaurant, Chicago, IL