Grilled Balsamic Steak with Tomatoes and Arugula

• Gluten free
• Paleo

• Meat

  • 1 1/2 lb Flank steak

• Produce

  • 1 bunch Baby arugula
  • 1 1/2 cup Cherry tomatoes
  • 1 small clove Garlic
  • 1 Garlic clove
  • 1 tbsp Herbs, Fresh Mixed

• Condiments

  • 5/16 cup Balsamic vinegar

• Baking & Spices

  • 1 1/4 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

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Description

Ingredients

• 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

Directions

• 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.

Nutrition