Grilled Balsamic Steak with Tomatoes and Arugula

Ingredients

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  24 oz or 680g

• Salt

  Table

  1 tsp or 6g

• Balsamic vinegar

  ¼ cup or 64g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  1 cloves, minced or 3g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Arugula

  Raw

  6 cup or 120g

• Balsamic vinegar

  1 tbsp or 16g

• Garlic

  Raw

  1 cloves, minced or 3g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  ¼ tsp or 2g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

Directions

1. Combine the steak, salt, garlic, basil, and balsamic in a bowl. Marinate at least 30 minutes, overnight if possible.
2. Combine the tomatoes with salt, then stir in the vinegar, garlic, and olive oil.
3. Heat the grill over high heat, spray the grates, and grill the steak for a few minutes on each side until cooked to your preference. Let it rest for a few minutes before slicing.
4. Toss the arugula with the tomato mixture.
5. Slice the grilled steak into thin slices and place on a platter. Scatter the arugula-tomato salad over the steak and serve immediately.

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