This grilled balsamic flank steak with tomatoes and arugula salad 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!
- 1- 1/2 lb flank steak
- 1 teaspoon kosher salt
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 garlic clove grated
- 1 tablespoon fresh mixed herbs rosemary, basil, sage
- 1 -1/2 cup halved cherry tomatoes
- 1 bunch 6 cups baby arugula
- 1 tbsp balsamic vinegar
- 1 small clove minced garlic
- 1 tbsp olive oil
- 1/4 teaspoon kosher salt
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.