• Balsamic Grilled Flank Steak With Arugula And Cherry Tomatoes

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    • 2 Tbsp. balsamic vinegar
    • 1/4 c. extra-virgin extra virgin olive oil plus more
    • 1 x garlic clove finely minced
    • 1 lb flank steak
    • 1 sm loaf rustic bread
    • 2 c. assorted cherry tomatoes Freshly-grnd black pepper to taste
    • 2 c. baby arugula Parmigiano-Reggiano cheese Salt to taste


    1. Whisk together the vinegar and 2 Tbsp. of extra virgin olive oil. Add in the garlic to the mix. Place the steak in a shallow dish and pour the marinade over the top. Let it sit for 10 min.
    2. Meanwhile, heat the stove-top grill or possibly broiler. Slice the bread about 1/3- inch thick. Brush it with the remaining extra virgin olive oil. Slice the cherry tomatoes in half.
    3. Remove the steak from the marinade and season with salt and pepper to taste. Grill the steak about 2 to 4 min each side for medium-rare, depending on the thickness of the steak. Remove to a cutting board, cover with foil and let rest.
    4. Grill the bread on each side till brown and crisp, about 1 minute. Slice the steak on an angle, against the grain, about 1/4-inch thick.
    5. Place 1 or possibly 2 slices of bread on each plate. Top with slices of steak. Place about 1/2 c. of arugula on the steak. With a vegetable peeler, shave some cheese onto the arugula. Scatter some tomatoes around each plate. Drizzle with some extra virgin olive oil and grind some black pepper over all.
    6. This recipe yields 4 servings.

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