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Grilled, Mains, Quick and Easy

Balsamic-Grilled Flank SteakWith Arugula and Cherry Tomatoes

Balsamic-Grilled Flank SteakWith Arugula and Cherry Tomatoes
Kirk McKoy / Los Angeles Times

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 ... Read more

Total time: 20 minutes | Serves 4
  • 2 tablespoons balsamic vinegar
  • 1/4 cup extra-virgin olive oil, divided, plus more for drizzling
  • 1 clove garlic, finely chopped
  • 1 pound flank steak
  • 1 small loaf rustic bread
  • 2 cups assorted cherry tomatoes
  • Freshly ground pepper
  • 2 cups baby arugula
  • Parmigiano-Reggiano cheese
  • Salt

Step 1Whisk together the vinegar and 2 tablespoons of olive oil. Add the garlic to the mixture.

Step 2Place the steak in a shallow dish and pour the marinade over the top. Let it sit for 10 minutes.

Step 3Meanwhile, 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.

Step 4Remove 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.

Step 5Grill 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.

Step 6Place 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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