Grilled balsamic steak salad
serves 2-4

Ingredients
for the steak and marindade:
1 - 1 1/2 lbs organic grass fed flank steak
1/4 cup extra-virign olive oil
1/4 cup low-sodium tamari or soy sauce
1/4 cup balsamic vinegar
2 garlic cloves, minced
1 tablespoon chopped fresh rosemary
1 tablespoon dijon mustard
1 tablespoon honey

for the salad:
arugula
cherry tomatoes, halved
parmesan cheese, shaved with a vegetable peeler into wide strips
balsamic and lime vinaigrette (from this recipe), or simply use good extra-virgin olive oil and balsamic vinegar

to serve (optional):
We love pairing this meal with a side of grilled corn, roasted or grilled potatoes, or your favorite bread for dipping in the juices!

Directions

1. First, marinate the steak: place the steak in a big glass dish or zip lock bag. In a bowl or jar, combine all remaining ingredients and whisk to combine. Pour over the steak and allow it to marinate for at least 4 hours, and up to 24 hours (the longer the better!)

2. Drain beef, discard marinade, and cook on the grill or a cast iron skillet until cooked to desired doneness (~5-7 minutes per side for medium rare). Remove from heat and allow to rest for 5-10 minutes, and then slice against the grain, making sure not to discard the juices.

3. Meanwhile, combine the arugula, tomatoes and shaved parmesan in a large salad bowl and make the balsamic and lime vinaigrette, if using. Toss the salad with vinaigrette (or simply toss with a drizzle each of olive and balsamic vinegar) and a few of the accumulated juices from the steak. Arrange salad on bowls, topping with steak slices.