Balsamic Grilled Flank Steak And Arugula Salad Recipes

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ROSEMARY FLANK STEAK WITH ARUGULA SALAD



Rosemary Flank Steak with Arugula Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
3 cloves garlic, grated
1 tablespoon chopped fresh rosemary, plus 1 small sprig
1 small flank steak (about 1 1/2 pounds), halved lengthwise
1 15-ounce can cannellini beans (do not drain)
Kosher salt and freshly ground pepper
1/2 red onion, thinly sliced
Juice of 1 lemon
1 5-ounce package baby arugula (about 8 cups)
2 tablespoons chopped fresh parsley
2 ounces parmesan cheese, shaved with a vegetable peeler

Steps:

  • Combine 2 tablespoons olive oil, 2 grated garlic cloves and the chopped rosemary in a small bowl. Pierce the steak all over with a fork; rub with the garlic oil. Let marinate 10 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the remaining 1 grated garlic clove and cook, stirring occasionally, until softened, about 30 seconds. Add the beans and their liquid, the rosemary sprig and 1/2 cup water. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper. Cover and set aside to keep warm.
  • Meanwhile, toss the red onion and lemon juice in a large bowl; set aside. Heat a grill pan over medium-high heat; brush with olive oil. Season the steak with salt and pepper and grill until marked and cooked through, 5 minutes per side. Transfer to a cutting board.
  • Add the arugula and the remaining 2 tablespoons olive oil to the bowl with the onion; season with salt and pepper and toss. Discard the rosemary sprig from the beans and stir in the parsley; thin with water if needed. Slice the steak against the grain and serve with the beans. Top each serving with the arugula salad and parmesan.

Nutrition Facts : Calories 590, Fat 33 grams, SaturatedFat 10 grams, Cholesterol 107 milligrams, Sodium 451 milligrams, Carbohydrate 22 grams, Fiber 9 grams, Protein 47 grams, Sugar 3 grams

MICHAEL SYMON'S FLANK STEAK WITH GRILLED POTATOES AND ARUGULA



Michael Symon's Flank Steak With Grilled Potatoes and Arugula image

This recipe if from The Chew! Michael says "Grilling isn't just for the summer, you can do it all year round! Here's the perfect backyard barbeque recipe for any time of year" about this recipe. Prep and cook time are guesstimates as they are not listed. Posting for safe keeping.

Provided by Kerena

Categories     Steak

Time 45m

Yield 6 meals, 6 serving(s)

Number Of Ingredients 21

1 1/2-2 lbs flank steaks
2 lbs baby potatoes (Yukon or redskin)
6 cups arugula
1/2 shallot, thinly sliced
2 tablespoons olive oil, plus more for drizzling
salt
pepper
1/2 cup soy sauce
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 garlic cloves, crushed and roughly chopped
1 tablespoon brown sugar
1/2 teaspoon smoked paprika
1/4 teaspoon chili flakes
1 teaspoon dried thyme
1/2 cup fresh lemon juice
2 tablespoons whole grain mustard
1 garlic clove, minced
2 tablespoons olive oil
1/2 teaspoon salt
fresh ground pepper

Steps:

  • Whisk together all the marinade ingredients, and pour over flank steak. Refrigerate in a gallon bag for 6 hours or overnight.
  • Make the vinaigrette by whisking all ingredients together. This can be made ahead of the time, refrigerate until ready to use.
  • Remove steak from the marinade to a towel or paper towels, and discard marinade. Pat steak dry on both sides, and allow to come to room temperature.
  • Put the potatoes in a medium pot and cover with cold water. Add 1 T of salt and bring the water to a boil. Reduce the heat to medium and gently boil the potatoes until fork tender, about 18 minutes. Strain the potatoes and let them cool slightly. When they are cool enough to handle, cut them in half lengthwise and toss them with 2 T of olive oil, salt, and pepper.
  • Heat your grill to medium high. Season the steak with freshly ground black pepper, and drizzle a little bit of olive oil on it. Place the steak on the grill and cook for 3-4 minutes per side. Place the potatoes on the grill also, cut side down, and grill for about 2 minutes per side.
  • When the flank steak is done, place it on a cutting board to rest for 5 minutes.
  • As the potatoes come off the grill, remove them to a mixing bowl. Spoon some of the vinaigrette over them, and toss to combine. Add the arugula and shallot on top of the potatoes with a little more vinaigrette, salt and pepper, and toss to combine.
  • Slice the flank steak thinly and against the grain and serve an top or alongside the potatoes and arugula. .

Nutrition Facts : Calories 458.8, Fat 23.5, SaturatedFat 5.9, Cholesterol 77.1, Sodium 1687.5, Carbohydrate 32.2, Fiber 4.6, Sugar 6.6, Protein 30.2

FLANK STEAK AND ARUGULA SALAD



Flank Steak and Arugula Salad image

For a tasty salad dressing without oil, we mixed salsa with some vinegar. You can use any prepared salsa: hot or mild, red or green, plain or fruity.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 10

2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 pound flank steak
2 teaspoons olive oil
1 cup prepared salsa
2 teaspoons balsamic vinegar
3 large bunches arugula (about 1 1/4 pounds), thick stems discarded
2 ounces soft goat cheese

Steps:

  • In a small bowl, combine chili powder, oregano, cumin, and 1/2 teaspoon salt. Rub spice mixture evenly over flank steak to coat.
  • In a large skillet, heat oil over medium heat. Add steak; cook until browned on one side, 5 to 8 minutes. Turn; cook until browned on other side, 5 to 8 minutes for medium-rare (reduce heat if browning too quickly). Remove steak from skillet; let rest at least 5 minutes before thinly slicing.
  • In a medium bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula; toss to coat with dressing. Divide among four plates; serve with steak, and crumble goat cheese over the top.

Nutrition Facts : Calories 308 g, Fat 16 g, Fiber 2 g, Protein 31 g

BALSAMIC-GRILLED FLANK STEAK AND ARUGULA SALAD



Balsamic-Grilled Flank Steak and Arugula Salad image

There are salads, and then there's the Chateau Ste. Michelle Flank Steak & Arugula Salad - perfect for grilling and chilling with BFFs.

Provided by Chateau Ste Michelle

Categories     Beef Salad

Time 8h35m

Yield 6

Number Of Ingredients 14

3 tablespoons balsamic vinegar
6 tablespoons olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon shallot, minced
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ pounds flank steak (about 1-inch thick)
3 teaspoons balsamic vinegar
½ pound quality white cheddar cheese (such as Beecher's Flagship)
1 pint cherry tomatoes
1 (5 ounce) package arugula
1 drizzle extra-virgin olive oil
Kosher salt and freshly cracked black pepper

Steps:

  • Whisk together the 3 tablespoons balsamic vinegar, 6 tablespoons olive oil, Dijon, garlic, shallot, salt, and pepper. Place steak in a zip-top bag, pour balsamic mixture over, seal tightly, and refrigerate, 8 hours or overnight.
  • Heat grill and add marinated steak. Grill each side of the steak for 5 minutes, turning 90 degrees after 2 1/2 minutes to create a diamond mark on the steak. Remove from grill once internal temperature reaches 140 degrees F (60 degrees C). Brush with 3 teaspoons balsamic vinegar, season with salt, then cover and let rest for 10 minutes.
  • While steak is resting, grate cheese and slice cherry tomatoes in half. Cut the steak into thin slices and serve over a bed of arugula. Garnish with cherry tomatoes, cheese, a drizzle of extra-virgin olive oil, and freshly cracked pepper.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 5.7 g, Cholesterol 65 mg, Fat 31.8 g, Fiber 1 g, Protein 24.2 g, SaturatedFat 11.9 g, Sodium 750.1 mg, Sugar 2.2 g

FLANK STEAK AND ARUGULA SALAD



Flank Steak and Arugula Salad image

Categories     Salad     Sauce     Steak     Arugula

Yield serves 4

Number Of Ingredients 6

1 cup salsa, homemade (see page 59) or store-bought
2 teaspoons balsamic vinegar
Coarse salt and freshly ground pepper
3 large bunches arugula (about 1 1/4 pounds), washed well and dried
1 pound cooked flank steak (see page 194), thinly sliced against the grain
1/2 cup crumbled fresh goat cheese (2 ounces)

Steps:

  • In a large bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula, and toss to coat. Divide salad among four plates; top with steak and goat cheese.

BALSAMIC STEAK SALAD



Balsamic Steak Salad image

My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! -Marla Clark, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1/4 cup balsamic vinegar
1/4 cup olive oil
2 teaspoons lemon juice
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 beef flat iron steak or top sirloin steak (3/4 pound)
1 package (9 ounces) ready-to-serve salad greens
8 cherry tomatoes, halved
4 radishes, sliced
1/2 medium ripe avocado, peeled and thinly sliced
1/4 cup dried cranberries
Crumbled blue cheese and additional pepper, optional

Steps:

  • For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

Nutrition Facts : Calories 321 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 221mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

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