Grilled Flank Steak Salad

by Kelsi Roth, Graphic Designer

Summer was made for grilling! This light and healthy salad topped with grilled flank steak is perfect for dining outdoors on a long, summer evening.

Steak Ingredients:

2 pounds flank steak

2 tablespoons balsamic vinegar

2 tablespoons fresh lemon juice

1 clove garlic, minced

1 tablespoon Worcestershire sauce

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon dried thyme

1 teaspoon smoked paprika

Salt & Pepper

¼ cup olive oil

Salad Ingredients:

8 cups Arugula

1-pint assorted cherry tomatoes, halved

½ red onion, sliced into rings

2 ounces goat cheese crumbles

1 avocado, diced

Dressing Ingredients:

1 clove garlic

1 cup fresh cilantro

2 tablespoons balsamic vinegar

1 tablespoon fresh lemon juice

3 tablespoons olive oil

¼ teaspoon smoked paprika

Salt & Pepper

Directions:

1. Combine balsamic vinegar, lemon juice, Worcestershire sauce, garlic, spices, salt & pepper to taste in a small bowl. Whisk in the olive oil.
2. Trim the flank steak of large sections of visible fat. Place flank steak in a Ziploc bag with the marinade and refrigerate for 8-24 hours.
3. Remove steak from the fridge and drain the marinade. Preheat the grill on high while allowing the steak to rest at room temperature.
4. Lower the grill to medium-high and add the steak. Cook to just under 130F, about 8-14 minutes, turning once. Remove from heat and let rest for about 15 minutes.
5. While the steak is resting, prepare the salad. Add arugula to a large bowl, tearing or chopping the leaves if desired. Add red onion, goat cheese, and avocado. Toss to combine.
6. Add all dressing ingredients to a food processor (or blender) and pulse until well blended.
7. Cut the steak into thin slices across the grain. Divide the salad among 4 plates and top with steak. Serve the dressing on the side.