Posted on Aug 05, 2015
Posted in: Healthy Diet
This grilled steak salad is one of my favorite summer dinners. An easy marinade adds just the right amount of sweet and salty to the meat while the creamy blue cheese, sweet cherry tomatoes and pungent red onion gives it tons of flavor. I like to use arugula for the greens because I enjoy their peppery flavor. Feel free to use a spring mix or even baby spinach if you do not appreciate bitter greens.
1/4 cup soy sauce
1/4 cup of balsamic vinegar
1/4 cup of olive oil
1 teaspoon dark sesame oil
1/2 cup chopped scallions
1 garlic clove, chopped
2 teaspoons hot sauce ( I used Sriracha but tabasco also works)
Salt and pepper
1 1/4 pound flank steak, skirt steak or flat iron steak
Add all the marinade ingredients to a large Ziploc bag. Add steak, seal it, and marinate in the refrigerator for at least 4 hours or up to 24 hours. When it’s time to grill, cook about 4 minutes a side (flank steak is thin, and it’s easy to overcook), remove, and let sit for ten minutes before cutting. Slice on the bias.
1 pint (2 cups) cherry tomatoes, halved
1/2 cup (about 4 ounces) crumbled blue cheese
1/2 pound baby arugula
3 tablespoons finely sliced red onion
1 tablespoon coarse Dijon mustard
2 tablespoons wine vinegar
1/4 teaspoon Worcestershire sauce
1/2 teaspoon honey
1/3 cup olive oil
Add the arugula to a large bowl. Sprinkle the cherry tomatoes, blue cheese and red onion on top of the greens. Add the sliced steak and drizzle with the vinaigrette. Enjoy!