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Balsamic Steak and Arugula Salad

Pairs with Chateau St. Jean California Cabernet Sauvignon

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes (+ 4 hours 10 minutes standing time)
Serves: 8

INGREDIENTS

Grilled Steak:

  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 4 cloves garlic, sliced
  • 1 tbsp cracked peppercorns
  • 1 tsp each salt and brown sugar
  • 2 lb flank steak

Arugula Salad:

  • 1/3 cup olive oil
  • 3 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 1 shallot, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 8 cups baby arugula
  • 2 radishes, thinly sliced
  • 1/3 cup finely crumbled blue cheese

DIRECTIONS

  1. Grilled Steak: In resealable plastic bag, whisk together oil, vinegar, Worcestershire sauce, garlic, cracked peppercorns, salt and sugar. Add flank steak and refrigerate for at least 4 hours or up to 24 hours.
  2. Preheat grill to medium-high heat; grease grate well. Discard marinade. Grill flank steak, turning once, for about 10 minutes or until medium-rare. Let stand for 10 minutes before slicing.
  3. Arugula Salad: Whisk together oil, vinegar, mustard, honey, shallot, salt and pepper; set aside.
  4. Just before serving, toss arugula with half of the dressing. Toss in radishes. Arrange on platter. Top with steak slices; sprinkle with blue cheese. Drizzle with remaining dressing.

Tips:

  • Substitute crumbled goat cheese for blue cheese.
  • Add 1/3 cup chopped toasted walnuts to the salad if desired.
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