Grilled Balsamic Steak with Tomatoes and Arugula

Ingredients

• Flank steak

  beef flank, raw, lean and fat, trimmed to 0" fat, all grades

  12 oz or 340g

• Salt

  table

  ½ tsp or 3g

• Balsamic vinegar

  ⅛ cup or 32g

• Olive oil

  ½ tbsp or 7g

• Garlic

  raw

  ½ cloves, minced or 2g

• Basil

  ½ tbsp, chopped or 1g

• Arugula

  raw

  3 cup or 60g

• Balsamic vinegar

  ½ tbsp or 8g

• Garlic

  raw

  ½ cloves, minced or 2g

• Olive oil

  ½ tbsp or 7g

• Salt

  table

  ⅛ tsp or 0.8g

• Cherry tomatoes

  red, raw

  ½ cup cherry tomatoes or 75g

Directions

1. Combine the steak, salt, garlic, basil, and balsamic in a bowl. Marinate at least 30 minutes, overnight if possible.
2. Combine the tomatoes with salt, then stir in the vinegar, garlic, and olive oil.
3. Heat the grill over high heat, spray the grates, and grill the steak for a few minutes on each side until cooked to your preference. Let it rest for a few minutes before slicing.
4. Toss the arugula with the tomato mixture.
5. Slice the grilled steak into thin slices and place on a platter. Scatter the arugula-tomato salad over the steak and serve immediately.