Arugula is a kind of lettuce that has a peppery flavor and dark-green leaves. It’s often used as a salad green or in sandwiches. This time of year, it can be found at the Farmer’s Markets all over town. In this blog post, we have an awesome recipe for Balsamic Grilled Flank Steak and Arugula Salad with grilled onions and shallots. You guys are going to love it!
prep: 15 mins cook: 10 mins additional: 8 hrs 10 mins total: 8 hrs 35 mins Servings: 6 Yield: 6 servings
½ pound quality white cheddar cheese (such as Beecher’s Flagship)
1 clove garlic, minced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 ½ pounds flank steak (about 1-inch thick)
1 teaspoon shallot, minced
1 (5 ounce) package arugula
1 teaspoon salt
1 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper
3 teaspoons balsamic vinegar
¼ teaspoon ground black pepper
1 drizzle extra-virgin olive oil
1 pint cherry tomatoes
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.
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.
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.
Per Serving: 404 calories; protein 24.2g; carbohydrates 5.7g; fat 31.8g; cholesterol 65mg; sodium 750.1mg.