Balsamic-Grilled Flank SteakWith Arugula and Cherry Tomatoes
Here’s a fast all-in-one meal that will satisfy any grill-lover. Simply marinate and grill flank steak, toast some bread on the grill and top with arugula and a pretty assortment of cherry tomatoes.
The succulent steak, peppery arugula, intense Parmigiano-Reggiano and fresh tomatoes contrast and complement one another, and the bread soaks up the steak’s juices.
Follow it with a dessert of fruit sorbet and cookies.
Whisk together the vinegar and 2 tablespoons of olive oil. Add the garlic to the mixture.
Place the steak in a shallow dish and pour the marinade over the top. Let it sit for 10 minutes.
Meanwhile, heat the stove-top grill or broiler. Slice the bread about 1/3 inch thick. Brush it with the remaining olive oil. Slice the cherry tomatoes in half.
Remove the steak from the marinade and season with salt and pepper to taste. Grill the steak about 2 to 4 minutes each side for medium-rare, depending on the thickness of the steak. Remove to a cutting board, cover with foil and let rest.
Grill the bread on each side until brown and crisp, about 1 minute. Slice the steak on an angle, against the grain, about 1/4 inch thick.
Place 1 or 2 slices of bread on each plate. Top with slices of steak. Place about 1/2 cup of arugula on the steak. With a vegetable peeler, shave some cheese onto the arugula. Scatter some tomatoes around each plate. Drizzle with some olive oil and grind some black pepper over all.
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