Description
This Grilled Balsamic Steak with Tomatoes and Arugula is an easy weeknight dinner solution –marinate the steak overnight with balsamic vinegar and fresh herbs, then fire up the grill and serve with a simple tossed arugula-tomato salad, on the table in less than 20 minutes!
Yield: 6servings | Serving Size: 3oz steak,
Ingredients
1- 1/2lbflank steak
1teaspoonkosher salt
For the marinade:
1/4cupbalsamic vinegar
1tablespoonolive oil
1garlic clove, grated
1tablespoonfresh mixed herbs, rosemary, basil, sage
For the salad:
1 1/2cuphalved cherry tomatoes
1bunch, 6 cups baby arugula
1tbspbalsamic vinegar
1small clove minced garlic
1tbspolive oil
1/4teaspoonkosher salt
Instructions
- Combine the marinade ingredients in a bowl or blender and pour over the steak. Marinate overnight.
- Combine the cherry tomatoes with salt. Stir in the vinegar, garlic and olive oil.
- Heat the grill over high heat, spray the grates and grill a few minutes on each side, until cooked to your taste. Let it rest a few minutes before slicing.
- Toss the arugula with the tomato mixture.
- Slice the grilled skirt steak into thin slices and place on a platter, scatter the arugula-tomato salad over the steak and serve right away.
Last Step:
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Notes
Nutrition facts take into account most of the marinade gets tossed.
Nutrition
Serving: 3oz steak,, Calories: 215kcal, Carbohydrates: 3g, Protein: 24g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 57mg, Sodium: 327mg, Fiber: 1g, Sugar: 0.5g
