Take advantage of this warm summer weather and get out your grill! This Steak and Arugula Salad combines flavorful flank steak with fresh veggies and a balsamic dressing. It’s the perfect dinner for a warm summer night.

Steak and Arugula SaladIngredients
*Serves 4-6

For the Flank Steak Marinade:

  • 1 1/2 lb. flank steak
  • ¼ cup olive oil
  • 1/3 cup soy sauce
  • ¼ cup red wine vinegar
  • Juice and zest of one lemon
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. Dijon mustard
  • 3 cloves minced garlic
  • 2 Tbsp. brown sugar
  • Pepper

For the Salad:

  • 2 cups arugula
  • 2 cups mixed greens
  • 1 cup sliced cherry tomatoes
  • 1 red pepper, roasted
  • 1 orange pepper, roasted
  • Crumbled gorgonzola cheese
  • Sliced flank steak

For the Balsamic Dressing:

  • ½ cup balsamic vinegar
  • ¼ cup olive oil
  • ¼ cup water
  • 1 Tbsp. sugar
  • Salt and pepper to taste


  1. Place the steak in a large Ziploc bag or bowl and cover with marinade ingredients. Marinate overnight.
  2. Make the salad dressing by combining all the ingredients. Shake before using.
  3. Preheat the grill on high heat for ten minutes. Turn down the heat to medium or medium-low.
  4. Roast peppers over a medium flame until charred and softened. (You can do this on the grill or gas stovetop.) When cool, peel and chop.
  5. Grill the steak for about 8 minutes, then flip and grill the other side for 8 minutes. *This is for a medium-rare steak. Adjust according to your grill and personal preference.
  6. While the steak is cooking, chop tomatoes and assemble the salad. Place sliced steak on top and dress to taste.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.