Categories: Grilling
Ingredients
- For the Vinaigrette:
- 1/2 cup balsamic vinegar
- 2 tsp Dijon
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup canola oil
- For the steak:
- 2 lbs. skirt steak, halved lengthwise
- Kosher salt and black pepper
- 4 oz. baby arugula
- 1 small red onion, halved and thinly sliced
- 4 ripe beefsteak tomatoes, thinly sliced
Directions
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Make the vinaigrette: Whisk together the vinegar, Dijon, salt and pepper in a medium bowl. While whisking, slowly drizzle in the oil and whisk until emulsified. Set aside.
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Place the steak in a baking dish. Add half the vinaigrette and turn to coat; let the steak sit at room temp for 30 minutes.
-
Heat a grill to high.
-
Remove the steak from the marinade and pat dry. Season both sides with salt and pepper. Grill until lightly charred on both sides and just cooked to medium-rare doneness, about 4 minutes per side. Transfer the steak to a cutting board and let rest for 5 minutes.
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Meanwhile, mix the arugula and red onion in a large bowl. Add some of the remaining vinaigrette and toss to coat. Season with salt and pepper.
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Thinly slice the steak across the grain and arrange it on a platter with the tomatoes. Serve with the arugula salad.