Balsamic-Grilled Flank Steak and Arugula Salad
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Description
There are salads, and then there's the Chateau Ste. Michelle Flank Steak & Arugula Salad - perfect for grilling and chilling with BFFs.
Ingredients
- 3 tablespoons balsamic vinegar
- 6 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon shallot, minced
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ pounds flank steak (about 1-inch thick)
- 3 teaspoons balsamic vinegar
- ½ pound quality white cheddar cheese (such as Beecher's Flagship)
- 1 pint cherry tomatoes
- 1 (5 ounce) package arugula
- 1 drizzle extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
Directions
- 1. Whisk together the 3 tablespoons balsamic vinegar, 6 tablespoons olive oil, Dijon, garlic, shallot, salt, and pepper. Place steak in a zip-top bag, pour balsamic mixture over, seal tightly, and refrigerate, 8 hours or overnight.
- 2. Heat grill and add marinated steak. Grill each side of the steak for 5 minutes, turning 90 degrees after 2 1/2 minutes to create a diamond mark on the steak. Remove from grill once internal temperature reaches 140 degrees F (60 degrees C). Brush with 3 teaspoons balsamic vinegar, season with salt, then cover and let rest for 10 minutes.
- 3. While steak is resting, grate cheese and slice cherry tomatoes in half. Cut the steak into thin slices and serve over a bed of arugula. Garnish with cherry tomatoes, cheese, a drizzle of extra-virgin olive oil, and freshly cracked pepper.
Nutrition Facts
serving: 6 servings
calories: 404.3 kcal
carbohydrates: 5.7 g
protein: 24.2 g
saturated fat: 11.9 g
cholesterol: 65 mg
sodium: 750.1 mg
fiber: 1 g
sugar: 2.2 g
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