Grilled Balsamic Steak with Tomatoes and Arugula
This Grilled Balsamic Steak paired with Tomatoes and Arugula makes for a quick and delicious weeknight meal. Simply marinate the steak in balsamic vinegar and fresh herbs overnight, then heat up the grill for a flavorful finish. Serve it alongside a fresh arugula and tomato salad, and you’ll have dinner ready in under 20 minutes!
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 1- 1/2 lb flank steak
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 garlic clove
- 1 tablespoon fresh mixed herbs
- 1 -1/2 cup halved cherry tomatoes
- 1 bunch
- 1 tbsp balsamic vinegar
- 1 small clove minced garlic
- 1 tbsp olive oil
- 1/4 teaspoon kosher salt
- 1 teaspoon kosher salt
Instructions
- 1
In a mixing bowl or blender, whisk together the ingredients for the marinade and pour it over the steak. Allow it to marinate in the refrigerator overnight.
- 2
In a separate bowl, mix the cherry tomatoes with a pinch of salt. Add the vinegar, minced garlic, and olive oil, stirring to combine.
- 3
Preheat the grill to high heat, then lightly coat the grates with cooking spray. Grill the steak for several minutes on each side until it reaches your desired level of doneness. Once done, let it rest for a few minutes before cutting.
- 4
In a large bowl, combine the arugula with the tomato mixture and toss gently to combine.
- 5
Thinly slice the grilled skirt steak and arrange it on a serving platter. Top with the arugula-tomato salad and enjoy immediately.
Nutrition Information
Notes & Tips
- Nutrition facts take into account most of the marinade gets tossed.
- Adapted from the Malibu Farm Cookbook.