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