This is my take on the Mailbu Farm Arugula Salad and Flank Steak Recipe. I have been inspired by the Ranch Malibu wellness resort and retreat and a week of healthy eating, yoga, and non-drinking sounds like a great way to reset the body and mind. Ingredients Baby arugula Cherry tomatoes, grape tomatoes, heirloom cherry tomatoes Flank Steak – marinated in balsamic vinegar – preferably overnight Lemon Extra Virgin Olive Oil – EVOO Balsamic vinegar – the more expensive the better for dressing. For marinating, use Costco’s brand – its high quality and cheap Preparation Marinate the flank steak in a gallon zip lock bag with 2 cups of balsamic vinegar, overnight ideally, minimum of two hours Mix baby arugula, sliced sherry tomatoes with dressing in a stainless steep bowl with tongs Whisk high-end EVOO with balsamic vinegar – 1:1 ratio, in a glass bowl for the dressing for the arugula and cherry tomatoes Heat grill to high Remove flank steak from marinating bag, drip excess balsamic vinegar over a sink and pat dry with paper towels – grilling with too much moisture can steam the meat making it grey in appearance and preventing a good char on the outside Place on hot grill 2-3 minutes per side, use a Thermapen Mark IV thermometer to ensure that the meat is cooked no more that 125 – flank steak is best served rare to medium rare. Slice steak against the grain. Plate steak with tongfuls of baby arugula and tomato salad
As always thanks for CookCookEatEating with The Had 🩵