<h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>¾ lb flank steak</li>
                                            <li> FOR MARINADE:</li>
                                            <li>½  small onion, roughly chopped (about 1/2 cup)</li>
                                            <li>3 tbsp balsamic vinegar</li>
                                            <li>2 tbsp lime juice</li>
                                            <li>2 tbsp low-sodium soy sauce</li>
                                            <li>1 tbsp maple syrup</li>
                                            <li>¼ tsp red pepper flakes</li>
                                            <li> FOR SALAD:</li>
                                            <li>1 lb heirloom tomatoes, cut into large wedges</li>
                                            <li>2  ears of corn, husks removed and kernels sliced off (about 1 cup)</li>
                                            <li>½  small sweet onion, thinly sliced</li>
                                            <li>5 oz arugula</li>
                                            <li>2 tbsp balsamic vinegar</li>
                                            <li>2 tbsp olive oil</li>
                                            <li> Salt and pepper to taste</li>
                                            <li>1 oz chunk Parmesan cheese</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Place marinade ingredients in a blender and blend until smooth. Pour into a large zip-top bag and add steak. Marinade in the refrigerator at least four hours and preferably overnight.</li>
                                    <li>Heat a grill or grill pan to medium-high heat. Remove steak from marinade and cook 5-7 minutes per side, or until medium-rare. Remove to a plate for 20 minutes. Discard remaining marinade.</li>
                                    <li>Place tomatoes, corn, onion and arugula in a large bowl. Add balsamic vinegar, olive oil, salt and pepper and toss to combine. Transfer salad to a large platter.</li>
                                    <li>Slice meat thinly, perpendicular to the grain, and lay slices on top of salad. Shave Parmesan on top with a vegetable peeler.</li>

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