Grilled Flank Steak Salad with Arugula, Beets, and Goat Cheese
Equipment
- Grill or Grill Pan
- Mixing Bowl
- Tongs
Ingredients
- 1 pound flank steak
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups arugula
- 2 medium beets, roasted and sliced
- 4 ounces goat cheese, crumbled
- 2 tablespoons balsamic vinegar
Instructions
- Pat the flank steak dry and rub it with 1 tablespoon olive oil, then season both sides with salt and black pepper.
- Heat a grill or grill pan over medium-high heat. Place the steak on the grill and cook for 5 to 6 minutes per side for medium-rare, or until it reaches your preferred doneness.
- Remove the steak from the heat and let it rest for 5 minutes, then slice it thinly against the grain.
- In a large bowl, toss the arugula with the remaining 2 tablespoons olive oil and the balsamic vinegar until lightly coated.
- Divide the dressed arugula among four plates. Top each plate with sliced beets, crumbled goat cheese, and the sliced steak.
Notes
Slice the steak right before serving so it stays juicy on the plate. If the beets are prepared ahead, warm them slightly before adding so they contrast nicely with the cool greens. A quick drizzle of extra balsamic on top brightens the finished salad without changing the core flavors.
Course: Salad
Cuisine: American
Equipment: Grill or Grill Pan, Mixing Bowl, Tongs
Cuisine: American
Equipment: Grill or Grill Pan, Mixing Bowl, Tongs