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.