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 friends.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 404 Calories

Ingredients

• 1 teaspoon salt
• 1 clove garlic, minced
• ¼ teaspoon ground black pepper
• 6 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 3 teaspoons balsamic vinegar
• 1 pint cherry tomatoes
• 1 drizzle extra-virgin olive oil
• Kosher salt and freshly cracked black pepper
• 1 teaspoon shallot, minced
• 1 (5 ounce) package arugula
• 1 ½ pounds flank steak (about 1-inch thick)
• ½ pound quality white cheddar cheese (such as Beecher's Flagship)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.