This grilled balsamic flank steak with a simple arugula and tomato salad is an easy, flavorful weeknight summer dinner. Marinate the steak for enhanced flavor, fire up the grill, and toss together a fresh salad—dinner can be ready in under 20 minutes once the steak is heated through.
Grilled Balsamic Steak
This recipe is a light, fresh take on a classic grilled steak dinner. The balsamic-based marinade brightens the meat and the fresh herbs add depth. Serve the steak thinly sliced over a peppery arugula and juicy cherry tomato salad for a balanced plate. The recipe adapts well to make-ahead planning: marinate the steak overnight and grill it just before dinner to keep prep quick and the flavors concentrated.
The original inspiration comes from a cookbook that celebrates farm-fresh ingredients and simple preparations. For a leaner option that grills beautifully, flank steak works well instead of skirt steak. Flank steak holds marinades, cooks quickly over high heat, and slices nicely across the grain for tender bites.
Grilled Balsamic Steak with Tomatoes and Arugula
Summary: Marinate the steak in balsamic vinegar and fresh herbs, grill over high heat for a quick, flavorful crust, then rest and slice thin. Toss arugula and halved cherry tomatoes with a light balsamic dressing and serve the salad over the sliced steak for a bright summer meal.
Cook Time: 20 mins (plus marinating time)
Yield: 6 servings
Serving Size: 3 oz steak
Calories per serving: 215
Ingredients
Main
- 1–1/2 lb flank steak
- 1 teaspoon kosher salt (plus 1/4 teaspoon for the salad)
For the marinade
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 garlic clove, grated
- 1 tablespoon fresh mixed herbs (such as rosemary, basil, and sage)
For the salad
- 1 1/2 cups halved cherry tomatoes
- 1 bunch (about 6 cups) baby arugula
- 1 tablespoon balsamic vinegar
- 1 small clove garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
Instructions
- Make the marinade: whisk together the 1/4 cup balsamic vinegar, 1 tablespoon olive oil, grated garlic, and fresh herbs. Place the flank steak in a shallow dish or resealable bag and pour the marinade over the steak. Coat evenly and refrigerate to marinate—overnight is best for maximum flavor, but 1–2 hours will still improve the taste.
- Prepare the tomato mixture: combine the halved cherry tomatoes with 1/4 teaspoon kosher salt. Stir in 1 tablespoon balsamic vinegar, the minced garlic clove, and 1 tablespoon olive oil. Set aside to allow the flavors to mingle while the steak comes to temperature.
- Preheat the grill: heat your grill to high. If using a gas or charcoal grill, make sure grates are clean and well-oiled to prevent sticking. Pat the marinated steak dry with paper towels before grilling to help achieve a nice sear.
- Grill the steak: place the steak over the hottest part of the grill. Cook a few minutes per side, depending on thickness and desired doneness. Flank steak is best served medium-rare to medium for tenderness—avoid prolonged cooking to prevent toughness. Once done, remove from the grill and let the steak rest for several minutes so juices redistribute.
- Toss the salad: while the steak rests, toss the arugula with the tomato mixture until evenly coated. Taste and adjust seasoning if needed.
- Slice and serve: slice the steak thinly against the grain into bite-sized strips. Arrange the slices on a platter and scatter the arugula-tomato salad over the top. Serve immediately while the steak is still warm.
Notes
Nutrition estimates assume most of the marinade is discarded after marinating. You can vary the herbs to suit what you have on hand—thyme or oregano also work well. For an even quicker weeknight meal, marinate the steak for at least 1 hour; for deeper flavor, marinate overnight. If you prefer a less tangy dressing, reduce the balsamic slightly and add a splash of olive oil.
Serving Tips and Variations
- Serve with warm crusty bread or a side of grilled vegetables for a heartier plate.
- Substitute baby spinach or mixed greens if arugula is not available; the salad will be milder.
- Leftovers can be refrigerated in an airtight container for up to 3 days and are great thinly sliced in sandwiches or salads.
Nutrition
Serving: 3 oz steak. Calories: 215 kcal. Carbohydrates: 3 g. Protein: 24 g. Fat: 12 g. Saturated Fat: 4 g. Cholesterol: 57 mg. Sodium: 327 mg. Fiber: 1 g. Sugar: 0.5 g.
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