Balsamic-Marinated Flank Steak with Arugula, Tomato and Shaved Parmesan Salad

My husband Red has been wanting to try cooking our own flank steaks at home. We don’t normally cook a lot of beef, and my culinary life before Red consisted of fish and chicken. I have now started to try experimenting with different pieces of meat such as pork and beef for our meals at home. Red actually prepared this dish on his own since he wanted to try this for weeks, and I must say that this one deserves big thumbs up!  

This recipe, adapted from Bobby Flay’s Boy Meet Grill, was a very nice combination of steak with arugula salad and simple vinaigrette. The sharp parmiggiano added nuttiness and depth to the simple recipe.

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Ingredients
1/2 cup plus 1 tbsp balsamic vinegar
3/4 cup plus 3 tablespooons olive oil
4 cloves garlic, coarsely chopped
2 tbsp coarsely choppped rosemary leaves
1 (1-1/2 to 1-3/4) beef flank steak
Salt and frshly ground black pepper
2 cups arugula
1 pound cherry tomators, halved
1/2 small red onion, thinly sliced
1 (4-ounce) piece Parmesan cheese

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Directions
1. Whisk together 1/2 cup of the vinegar, 3/4 cup of the oil, the garlic and rosoemary in a large dish (or use a thick, sealable plastic bag). Add the steak and turn to coat. Cover and let marinate the refrigerator for at least 4 hrs and up to 8 hours, turning every 2 hours.
2. Heat the grill to high.
3. Remove the steak from the marinade and season with salt and pepper. Grill until lightly charred and crusty, 4-5 mins. Turn the steak over, reduce the heat to medium or move to a cooler part of the grill, and grill until medium-rare, 3-4 mins more.
4. Remove the steak to a cutting board and let rest for 5 minutes. Cut into 1/2-inch thick slices agains the grain of the mat.
5. Whisk together the remaining 2 tablespoons vinegar and 3 tablespoons oil in a large bowl and season with salt and pepper. Add the arugula, tomatoes, and onion, and toss to coat. Divide the sliced steak among 4 plates and top with some of the arugula salad. Using a vegetable peeler, shave thin slices of Parmesan over each dish. Serve immediately.

Serves 4; can be doubled for 6-8 (no need to double the marinade).

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3 Responses to Balsamic-Marinated Flank Steak with Arugula, Tomato and Shaved Parmesan Salad

  1. Karine says:

    This dish looks delicious! Thanks for sharing your recipe 🙂

  2. Mollie says:

    Do you think I could do this in a frying pan instead of the grill? And use filet mignon? I have some filet mignon and wanted to try this recipe! Giada has a similar one with a balsamic syrup, but I didn’t want to cook with sugar. Think I could adapt this a bit??

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