Balsamic-Marinated Flank Steak with Arugula, Tomato, and Shaved Parmesan Salad
(from mjfletch’s recipe box)
Absolutely delicious grilled or broiled!
Source: "Boy Gets Grill" by Bobby Flay (from RecipeThing user Bobbi) (from RecipeThing user kbelle)
Prep time: 300 minutes
Cook time: 20 minutes
Serves 4 people
Ingredients
- 1/2 cup plus 2 tablespoons balsamic vinegar
- 3/4 cup plus 3 tablespoons olive oil
- 4 cloves garlic, coarsely chopped
- 2 tablespoons coarsely chopped rosemary leaves
- 1 (1 1/2 to 1 3/4 pound) beef flank steak
- Salt and freshly ground black pepper
- 2 cups arugula
- 1 pound cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1 (4 ounce) piece Parmesan cheese
Directions
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Whisk together ½ cup of the vinegar, ¾ cup of the oil, the garlic and rosemary in a large dish (or use a thick, sealable plastic bag). Add the steak and turn to coat. Cover and let marinate in the refrigerator for at least 4 hours and up to 8 hours, turning every 2 hours.
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Heat your grill to high.
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Remove the steak from the marinade and season with salt and pepper. Grill until lightly charred and crusty, 4 to 5 minutes. Turn the steak over, reduce the heat to medium or move to a cooler part of the grill, and grill until medium-rare, 3 to 4 minutes more.
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Remove the steak to a cutting board and let rest for 5 minutes. Cut into ½ inch thick slices against the grain of the meat.
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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 the Parmesan over each dish. Serve immediately.
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Serves 4: can be doubled for 6 to 8 (no need to double the marinade.)