Name: Balsamic Grilled Flank Steak and Arugula Salad Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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

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!

Interesting Facts

Flank steak is a lean cut of beef that is known for its rich flavor and tenderness when properly cooked.

Arugula, also known as rocket, adds a peppery bite to the salad and pairs perfectly with the grilled steak.

The balsamic marinade not only adds flavor to the steak but also helps tenderize it.

Balsamic glaze is a thick, syrupy reduction of balsamic vinegar that adds a sweet and tangy flavor to the salad.

Shaved Parmesan cheese adds a creamy and slightly nutty taste to the dish.