Categories: Salad
Ingredients
- 4 tbsp olive oil, divided
- 4 tbsp red wine vinegar, divided
- 2 tbsp tamari
- 1 tbsp lime zest
- 2 tbsp lime juice
- 1 tbsp pure maple syrup
- 1 garlic clove, grated
- 3/4 tsp salt, divided
- 3/4 tsp black pepper, divided
- 1 lb. chicken breasts
- 1 lb. flank steak
- 6 cups arugula
- 1/4 cup mixed fresh herbs, such as parsley, chives or dill
Directions
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Preheat grill to medium-high.
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Whisk 3 tbsp oil, 2 tbsp vinegar, tamari, lime zest, lime juice, maple syrup, garlic and 1/4 tsp each salt and pepper in a nonreactive bowl or dish. Transfer 1/4 cup of the marinade to another nonreactive bowl. Set both aside.
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Sprinkle 1/4 tsp each salt and pepper on both sides of chicken and steak. Oil the grill rack. Grill the chicken, turning once, until cooked through, 4-6 minutes per side. At the same time, grill the steak, turning once, 3-5 minutes per side for medium.
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Transfer the chicken and steak to a clean cutting board and let rest for 5 minutes. Slice and add the chicken to one bowl of the reserved marinade and the steak to the other. Let cool to room temp, turning occasionally, about 45 minutes.
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Just before serving, toss arugula and herbs with the remaining 1 tbsp oil, 2 tbsp vinegar, and 1/4 tsp each salt and pepper in a bowl. Arrange the chicken and steak on a platter and drizzle with any remaining marinade. Serve topped with the arugula salad.