Nutrition

Yield: 6 Servings                    Serving: 3 oz steak

Calories: 215 kcal                  Carbs: 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

Notes

Nutrition facts take into account the marinade.

Ingredients

• 1 - 1/2 lb flank steak
• 1 teaspoon kosher salt

• 1/4 cup balsamic vinegar
• 1 tablespoon olive oil1 garlic clove, grated
• 1 tablespoon fresh mixed herbs, rosemary, basil, sage

For the salad:

• 1 -1/2 cup halved cherry tomatoes
• 1 bunch, 6 cups baby arugula
• 1 tbsp balsamic vinegar
• 1 small clove minced garlic
• 1 tbsp olive oil
• 1/4 teaspoon kosher 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 your 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.