Name: Grilled Balsamic Steak with Tomatoes and Arugula Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 8 h 20 min
Yield: 6
Cuisine: American
Ingredients: 1½ lb flank steak; 1 tsp kosher salt; For the marinade:; ¼ cup balsamic vinegar; 1 tbsp olive oil; 1 clove garlic; 1 tbsp fresh mixed herbs; For The Salad:; 1½ cup halved cherry tomatoes; 6 cups baby arugula; 1 tbsp balsamic vinegar; 1 clove minced garlic; 1 tbsp olive oil; 1/4 tsp kosher salt

Experience the delightful combination of juicy grilled flank steak with a fresh and tangy arugula-tomato salad. This dish is perfect for a summer evening, offering a balance of savory and refreshing flavors that will tantalize your taste buds.

Photos of Grilled Balsamic Steak with Tomatoes and Arugula Recipe

If you don't already have balsamic vinegar or fresh mixed herbs at home, be sure to add them to your grocery list. These ingredients are essential for the marinade and the salad dressing, providing the rich, tangy, and aromatic notes that elevate this dish.

Ingredients For Grilled Balsamic Steak With Tomatoes And Arugula

Flank steak: A lean cut of beef that is perfect for grilling and slicing.

Kosher salt: Enhances the flavor of the steak and the salad.

Balsamic vinegar: Adds a sweet and tangy flavor to the marinade and dressing.

Olive oil: Provides a rich and fruity base for the marinade and dressing.

Garlic: Adds a pungent and savory note to the recipe.

Fresh mixed herbs: Enhances the flavor with a blend of aromatic herbs.

Cherry tomatoes: Adds a burst of sweetness and acidity to the salad.

Baby arugula: Provides a peppery and fresh contrast to the steak.

One reader, Cara Guinn says:

This grilled balsamic steak with tomatoes and arugula recipe is a game-changer. The marinade infuses the steak with incredible flavor, and the fresh arugula-tomato salad adds a perfect, tangy crunch. It's a delightful, healthy meal that's easy to prepare and impresses every time. Highly recommend!

Cara Guinn

Cooking Techniques for Grilled Balsamic Steak

How to marinate steak: Combine the marinade ingredients in a bowl or blender and pour over the steak. Marinate overnight to allow the flavors to penetrate the meat.

How to grill steak: Heat the grill over high heat, spray the grates, and grill the steak for a few minutes on each side until cooked to your desired level of doneness. Let it rest a few minutes before slicing.

How to make a salad dressing: Combine the cherry tomatoes with salt. Stir in the vinegar, garlic, and olive oil to create a simple dressing for the salad.

How to toss a salad: Mix the arugula with the tomato mixture to evenly coat the greens with the dressing.

How to slice steak: After resting, slice the grilled steak into thin slices for serving.

How To Make Grilled Balsamic Steak with Tomatoes and Arugula

This grilled balsamic steak is marinated with vinegar and herbs, then cooked to the perfect doneness. It’s served with tomato-arugula salad on top.

Preparation: 10 minutes

Cooking: 10 minutes

Marinate Time: 8 hours

Total: 8 hours 20 minutes

Serves:

Ingredients

1½lbflank steak
1tspkosher salt

For the Marinade:

¼cupbalsamic vinegar
1tbspolive oil
1clovegarlic,grated
1tbspfresh mixed herbs,(rosemary, basil, sage)

For the Salad:

1½cuphalved cherry tomatoes
6cupsbaby arugula,(1 bunch)
1tbspbalsamic vinegar
1cloveminced garlic,small
1tbspolive oil
1/4tspkosher salt

Instructions

Combine the marinade ingredients in a bowl or blender and pour over the steak. Marinate overnight.
Combine the cherry tomatoes with salt. Stir in the vinegar, garlic, and olive oil.
Heat the grill over high heat, spray the grates, and grill a few minutes on each side, until cooked to taste. Let it rest a few minutes before slicing.
Toss the arugula with the tomato mixture.
Slice the grilled skirt steak into thin slices and place on a platter, scatter the arugula-tomato salad over the steak, and serve right away.

Nutrition

Calories: 250.86kcal
Fat: 14.07g
Saturated Fat: 4.56g
Monounsaturated Fat: 7.14g
Polyunsaturated Fat: 0.92g
Carbohydrates: 4.83g
Fiber: 0.82g
Sugar: 3.29g
Protein: 24.79g
Cholesterol: 77.11mg
Sodium: 425.69mg
Calcium: 59.83mg
Potassium: 525.18mg
Iron: 2.67mg
Vitamin A: 27.16µg
Vitamin C: 7.53mg

Pro Tip for Grilling Balsamic Steak Perfectly

For a more flavorful steak, make sure to pat it dry with paper towels before marinating. This allows the marinade to penetrate better and ensures a good sear on the grill.

Time-Saving Tips for Preparing This Steak Recipe

Marinate in advance: Prepare the marinade and soak the flank steak overnight to save time on the day of cooking.

Pre-chop ingredients: Halve the cherry tomatoes and mince the garlic ahead of time to streamline the process.

Use a blender: Quickly blend the marinade ingredients to ensure a smooth and even mixture.

Preheat the grill: Start heating the grill while you prepare other components to save time.

Assemble the salad: Mix the arugula and tomato mixture while the steak rests to have everything ready simultaneously.

Substitute Ingredients For Grilled Balsamic Steak with Tomatoes and Arugula Recipe

flank steak - Substitute with skirt steak: Skirt steak has a similar texture and flavor profile, making it a great alternative for grilling.
kosher salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning and is often used interchangeably in recipes.
balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a tangy flavor that can mimic the acidity of balsamic vinegar, though it lacks the sweetness.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for grilling and dressings.
garlic - Substitute with shallots: Shallots can provide a milder, slightly sweet flavor that complements the other ingredients well.
fresh mixed herbs - Substitute with dried Italian seasoning: Dried Italian seasoning can offer a similar blend of flavors, though it is more concentrated, so use sparingly.
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture, making them a suitable replacement.
baby arugula - Substitute with baby spinach: Baby spinach has a mild flavor and tender texture, making it a good alternative to arugula.
balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a tangy and slightly sweet flavor that can work well in salads.
garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is more concentrated, so use less.
olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, making it suitable for dressings and grilling.
kosher salt - Substitute with Himalayan pink salt: Himalayan pink salt can provide a similar level of seasoning and is often used interchangeably in recipes.

Plating Ideas for Grilled Balsamic Steak with Arugula

Select the finest cut of flank steak: Ensure the flank steak is of the highest quality, with a good marbling of fat for optimal flavor and tenderness.
Marinate with precision: Combine balsamic vinegar, olive oil, minced garlic, and fresh mixed herbs in a bowl or blender. Pour this over the steak and let it marinate overnight to infuse deep flavors.
Prepare the tomato salad: Halve the cherry tomatoes and mix them with kosher salt. Stir in balsamic vinegar, minced garlic, and olive oil to create a vibrant, tangy dressing.
Grill to perfection: Heat the grill over high heat and spray the grates to prevent sticking. Grill the steak for a few minutes on each side, achieving a perfect sear. Let it rest for a few minutes before slicing to retain juices.
Compose the salad: Toss the fresh baby arugula with the prepared tomato mixture, ensuring even coating and distribution of flavors.
Slice and arrange the steak: Slice the grilled flank steak into thin, even slices. Arrange them elegantly on a platter, showcasing the beautiful sear and juicy interior.
Top with the arugula-tomato salad: Scatter the arugula-tomato salad over the sliced steak, allowing the vibrant colors and textures to contrast beautifully.
Garnish with finesse: Add a final touch with a sprinkle of fresh herbs and a drizzle of balsamic vinegar for an extra layer of flavor and visual appeal.
Serve immediately: Present the dish promptly to maintain the freshness and temperature, ensuring the steak remains juicy and the salad crisp.

Essential Kitchen Tools for Making This Steak Dish

Blender: To combine and emulsify the marinade ingredients for the steak.
Mixing bowl: To mix the marinade ingredients and to combine the cherry tomatoes with salt, vinegar, garlic, and olive oil.
Grill: To cook the steak over high heat, giving it a nice char and smoky flavor.
Tongs: To turn the steak on the grill and handle it without piercing the meat.
Grill brush: To clean the grill grates before cooking the steak.
Cutting board: To slice the grilled steak and to halve the cherry tomatoes.
Chef's knife: To mince the garlic, chop the fresh herbs, and slice the steak.
Measuring cups: To measure out the balsamic vinegar and olive oil for both the marinade and the salad.
Measuring spoons: To measure the kosher salt, fresh mixed herbs, and other small quantities of ingredients.
Salad bowl: To toss the arugula with the tomato mixture.
Platter: To arrange the sliced steak and arugula-tomato salad for serving.

Storing and Freezing Grilled Balsamic Steak

Let the steak cool completely before storing or freezing. This will prevent the meat from becoming tough and chewy.
Wrap the cooled steak tightly in plastic wrap or aluminum foil. This will help to prevent freezer burn and keep the meat fresh.
Place the wrapped steak in an airtight container or freezer bag. Squeeze out as much air as possible before sealing to prevent ice crystals from forming.
Label the container or bag with the date and contents. This will help you keep track of how long the steak has been in the freezer.
Store the steak in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
To store the arugula and tomato salad, place it in an airtight container in the refrigerator. It will keep fresh for up to 2-3 days.
When ready to eat, thaw the frozen steak in the refrigerator overnight. Do not thaw at room temperature, as this can cause bacteria to grow.
Reheat the steak in the oven or on the stovetop until it reaches an internal temperature of 165°F (74°C). Avoid microwaving, as this can cause the meat to become tough and rubbery.
Serve the reheated steak with the reserved arugula and tomato salad for a delicious and easy meal.

How To Reheat Leftover Grilled Balsamic Steak

To reheat leftover grilled balsamic steak, preheat your oven to 350°F (175°C). Place the steak on a baking sheet lined with foil and brush it lightly with a bit of olive oil. Cover the steak loosely with another piece of foil to prevent it from drying out. Heat the steak in the oven for about 10-15 minutes, or until it reaches your desired level of doneness.
Another option is to reheat the steak in a skillet on the stovetop. Heat a tablespoon of olive oil in a skillet over medium heat. Once the oil is hot, add the steak and cook it for 2-3 minutes on each side, or until it's heated through. Be careful not to overcook the steak, as it can quickly become tough and dry.
For the arugula and tomato salad, it's best to store the components separately in the refrigerator. When you're ready to serve, toss the arugula with the tomato mixture and a bit of extra olive oil and balsamic vinegar if needed. This will help keep the salad fresh and prevent the arugula from wilting.
If you want to reheat the steak and salad together, you can place them in a microwave-safe dish and heat them on high for 1-2 minutes, or until the steak is heated through and the salad is slightly wilted. However, keep in mind that the texture of the salad may change after being microwaved.
Lastly, you can enjoy the leftover steak and salad cold by slicing the steak thinly and serving it over the arugula and tomato salad for a refreshing and flavorful meal. This works particularly well during the summer months when you might not want to heat up your kitchen.

Interesting Trivia About Grilled Balsamic Steak

A random fact about this recipe is that balsamic vinegar not only adds a rich, tangy flavor to the steak but also acts as a tenderizer, breaking down the meat fibers for a more tender bite.

Budget-Friendly: Making Grilled Balsamic Steak at Home

This grilled balsamic steak with tomatoes and arugula recipe is relatively cost-effective for a household. The flank steak is the most expensive ingredient, but the use of cherry tomatoes and baby arugula balances the cost. The marinade and salad dressing require minimal ingredients, making it budget-friendly. Overall Verdict: 8/10. Approximate cost: $25-$30 USD for a household of 4 people.

Is This Steak Recipe Healthy or Unhealthy?

This grilled balsamic steak with tomatoes and arugula recipe is a relatively healthy option, offering a balance of lean protein, vegetables, and healthy fats. The flank steak is a lean cut of beef, providing high-quality protein and essential nutrients like iron and zinc. The arugula and cherry tomatoes add fiber, vitamins, and antioxidants to the dish. The balsamic vinegar and olive oil used in the marinade and dressing contain beneficial compounds and healthy fats that can contribute to overall health.

However, there are a few aspects of the recipe that could be improved to make it even healthier:

Reduce the amount of salt used in the recipe to lower the sodium content
Use a leaner cut of beef, such as sirloin or tenderloin, to further reduce the fat content
Increase the proportion of vegetables to steak, ensuring a more balanced meal
Add more variety to the vegetables, such as grilled zucchini, bell peppers, or onions, to boost the nutrient profile
Use a whole grain or legume-based side dish, like quinoa or lentils, to increase the fiber and complex carbohydrate content of the meal
Experiment with herbs and spices to add flavor without relying heavily on salt

Our Editor's Opinion on This Balsamic Steak Dish

This recipe beautifully balances the robust flavors of grilled balsamic-marinated flank steak with the fresh, peppery bite of arugula and the sweetness of cherry tomatoes. The overnight marination ensures the steak is deeply infused with the tangy balsamic and aromatic herbs. The simplicity of the arugula-tomato salad, dressed with a touch of balsamic and garlic, complements the steak without overpowering it. This dish is not only visually appealing but also offers a delightful contrast of textures and flavors, making it a perfect choice for a sophisticated yet straightforward meal.

Enhance Your Grilled Balsamic Steak with Tomatoes and Arugula Recipe with These Unique Side Dishes:

Garlic Parmesan Mashed Potatoes: Creamy mashed potatoes infused with the rich flavors of garlic and Parmesan cheese. This side dish offers a velvety texture that complements the robust taste of the grilled steak perfectly.

Roasted Brussels Sprouts with Bacon: Imagine Brussels sprouts roasted to a golden brown, tossed with crispy bacon bits and a hint of maple syrup. This dish adds a delightful crunch and a touch of sweetness to your meal.

Quinoa and Black Bean Salad: A vibrant mix of quinoa, black beans, and corn, dressed in a zesty lime vinaigrette. This salad brings a refreshing and nutritious element to the table, balancing the richness of the steak.

Grilled Asparagus with Lemon Zest: Tender asparagus spears grilled to perfection and finished with a sprinkle of lemon zest and a dash of sea salt. This side dish adds a bright, citrusy note that enhances the flavors of the main course.

Sweet Potato Fries with Aioli: Crispy sweet potato fries served with a creamy garlic aioli. The natural sweetness of the fries pairs wonderfully with the savory steak, while the aioli adds a luxurious touch.

Similar Recipes to Grilled Balsamic Steak

Seared Ribeye With Chimichurri Sauce: Indulge in a perfectly seared ribeye steak topped with a zesty chimichurri sauce. This dish combines the rich flavors of the steak with the fresh, herbaceous notes of the sauce, making it a delightful main course.

Caprese Stuffed Chicken Breast: Experience the classic Caprese salad in a new way by stuffing juicy chicken breasts with mozzarella, tomatoes, and basil. This dish is a burst of Italian flavors in every bite.

Grilled Lamb Chops With Mint Pesto: Savor the tenderness of grilled lamb chops paired with a refreshing mint pesto. The combination of the savory meat and the vibrant pesto creates a harmonious balance of flavors.

Roasted Vegetable And Quinoa Salad: Enjoy a hearty and nutritious quinoa salad loaded with roasted vegetables. This dish is perfect as a main course or a side, offering a medley of textures and flavors.

Pan-Seared Salmon With Avocado Salsa: Delight in the crispy skin and tender flesh of pan-seared salmon topped with a creamy and tangy avocado salsa. This dish is a perfect blend of rich and refreshing elements.

Perfect Appetizers and Desserts for This Steak Dish

Appetizers:

Stuffed Mushrooms: Delight your guests with these stuffed mushrooms. The earthy flavors of cremini mushrooms are enhanced by a savory filling of cream cheese, garlic, and herbs. The mushrooms are baked until golden and bubbly, creating a perfect bite-sized treat that pairs wonderfully with the grilled balsamic steak.

Caprese Skewers: Add a touch of elegance to your meal with caprese skewers. These delightful skewers feature cherry tomatoes, fresh mozzarella, and basil leaves, all drizzled with a balsamic reduction. The combination of flavors and textures will complement the grilled balsamic steak and make for a refreshing start to your dining experience.

Desserts:

Tiramisu: Indulge in the rich layers of espresso-soaked ladyfingers and mascarpone cheese cream, topped with a dusting of cocoa powder. This classic Italian treat offers a delightful balance of bitterness and sweetness, perfect for rounding off a hearty meal. The creamy texture and coffee flavor make it an irresistible choice for dessert lovers.

Lemon Tart: Experience the zesty freshness of a lemon tart, featuring a buttery crust filled with tangy lemon curd. The citrus notes provide a refreshing contrast to the richness of the grilled balsamic steak. Garnished with a sprinkle of powdered sugar and a few fresh berries, this dessert is both visually appealing and deliciously satisfying.

Why trust this Grilled Balsamic Steak with Tomatoes and Arugula Recipe:

This recipe combines the rich flavors of balsamic vinegar and fresh herbs to create a perfectly marinated flank steak. The addition of a vibrant arugula and cherry tomato salad adds a refreshing contrast. Grilling the steak ensures a smoky, charred exterior while keeping the inside tender and juicy. Trust this recipe for a balanced, flavorful meal that’s both easy to prepare and impressive to serve.

Want to share your experience making this Grilled Balsamic Steak with Tomatoes and Arugula Recipe? Join the conversation in our Recipe Sharing forum and let us know how it turned out!

FAQ:

How long should I marinate the steak?

I recommend marinating the steak overnight to really let the flavors soak in. If you're short on time, a minimum of 2 hours will still give you good results.

Can I use a different cut of steak?

Absolutely! While flank steak works great for this recipe, you can also use skirt steak, sirloin, or even ribeye. Just adjust the grilling time based on the thickness of the cut.

What kind of fresh mixed herbs should I use?

You can use any combination of herbs you like. Some good options are rosemary, thyme, oregano, and basil. Fresh herbs will give the marinade a vibrant flavor.

Can I make this recipe without a grill?

Yes, you can use a grill pan or even a regular skillet if you don't have a grill. Just make sure to get it really hot before adding the steak to get a nice sear.

How do I know when the steak is done?

The best way to check is by using a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F. Let the steak rest for a few minutes after grilling to allow the juices to redistribute.