Grilled Balsamic Steak with Tomatoes and Arugula

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!
Course: Main Course
Keyword: arugula
Servings: 5 people


  • lb flank steak
  • 1 tsp salt


  • ¼ cup balsamic vinegar
  • 1 tbsp olive oil
  • 1 clove garlic
  • 1 tbsp fresh mixed herbs, rosemary, basil, sage


  • cup cherry tomatoes halved
  • 1 bunch baby arugula about 4-6 cups
  • 1 tbsp balsamic vinegar
  • 1 clove garlic
  • 1 tbsp olive oil
  • ¼ tsp 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.