This recipe combines the flavors of tender grilled flank steak with the peppery arugula salad, dressed with a tangy balsamic vinaigrette. It's a perfect dish for a summer barbecue or a hearty lunch. The steak is marinated in a flavorful balsamic marinade to enhance its taste. Served over a bed of fresh arugula and topped with cherry tomatoes, shaved Parmesan cheese, and a drizzle of balsamic glaze, this salad is refreshing and satisfying. Whether you're a meat lover or a salad enthusiast, this balsamic grilled flank steak and arugula salad recipe is sure to impress!
Ingredients
- 1 ½ pounds flank steak
- ⅓ cup balsamic vinegar
- ¼ cup olive oil
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 8 cups arugula
- 1 cup cherry tomatoes, halved
- ½ cup shaved Parmesan cheese
- Balsamic glaze for drizzling
Directions
- In a bowl, whisk together balsamic vinegar, olive oil, soy sauce, minced garlic, Dijon mustard, salt, and black pepper.
- Place the flank steak in a ziplock bag and pour the marinade over it. Seal the bag and massage the marinade into the steak. Place in the refrigerator and let it marinate for at least 2 hours, or overnight for best results.
- Preheat the grill to medium-high heat.
- Remove the steak from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
- Grill the steak for about 4-6 minutes per side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
- Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Slice the steak thinly against the grain.
- In a large bowl, toss the arugula with a drizzle of olive oil, salt, and black pepper to taste.
- Divide the arugula among serving plates. Top with sliced steak, cherry tomatoes, and shaved Parmesan cheese.
- Drizzle balsamic glaze over the salad.
- Serve immediately and enjoy!
