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 BFFs.
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.Advertisement
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.
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.
Per Serving: 404 calories; protein 24.2g; carbohydrates 5.7g; fat 31.8g; cholesterol 65mg; sodium 750.1mg. For more recipe ideas and Chateau Ste. Michelle pairings click here.