Balsamic-Grilled Flank Steak and Arugula Salad

Balsamic-Grilled Flank Steak and Arugula Salad

There are salads, and then there's the Chateau Ste. Michelle Flank Steak & Arugula Salad - perfect for grilling and chilling with friends.

Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
404 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
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.
Balsamic-Grilled Flank Steak and Arugula Salad

Ingredients

  • 1 teaspoon salt
  • 1 clove garlic, minced
  • ¼ teaspoon ground black pepper
  • 6 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 3 teaspoons balsamic vinegar
  • 1 pint cherry tomatoes
  • 1 drizzle extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • 1 teaspoon shallot, minced
  • 1 (5 ounce) package arugula
  • 1 ½ pounds flank steak (about 1-inch thick)
  • ½ pound quality white cheddar cheese (such as Beecher's Flagship)

Categories

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