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.
Ingredients
*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
Instructions:
- Place the steak in a large Ziploc bag or bowl and cover with marinade ingredients. Marinate overnight.
- Make the salad dressing by combining all the ingredients. Shake before using.
- Preheat the grill on high heat for ten minutes. Turn down the heat to medium or medium-low.
- 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.
- 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.
- 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.
