This grilled balsamic flank steak with tomatoes and arugula salad is an easy weeknight summer dinner!
Grilled Balsamic Steak
On those summer nights you don’t want to spend all your time in the kitchen making dinner, this steak dish is the answer! 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!
This recipe was adapted from the Malibu Farm Cookbook, a beautiful book that totally gave me farm envy! After reading this book I wanted to pick up, move to Malibu, get some chickens, goats and honey bees and grow all my own food. But since that’s not a reality (and I’m sure it’s a lot more work than I can even imagine) thumbing through this beautiful book gave me a small taste of life on the Malibu Farm.
The original recipe in the book was made with skirt steaks, but to lighten it up I used leaner flank steaks instead which are perfect for cooking on the grill.
Grilled Balsamic Steak with Tomatoes and Arugula
- 1- 1/2 lb flank steak
- 1 teaspoon kosher salt
For the marinade:
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 garlic clove grated
- 1 tablespoon fresh mixed herbs rosemary, basil, sage
For the salad:
- 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
- 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.