This grilled balsamic flank steak with tomatoes and arugula salad is an easy weeknight dinner solution –marinate the steak overnight with balsamic vinegar and fresh herbs, then fire up the grill and serve with a simple tossed arugula-tomato salad, on the table in less than 20 minutes!
This recipe was adapted from the Malibu Farm Cookbook, a beautiful book that totally gave me farm envy! After reading this book I wanted to pick up, move to Malibu, get some chickens, goats and honey bees and grow all my own food. But since that’s not a reality (and I’m sure it’s a lot more work than I can even imagine) thumbing through this beautiful book gave me a small taste of life on the Malibu Farm.
The original recipe in the book was made with skirt steaks, but to lighten it up I used leaner flank steaks instead which are perfect for cooking on the grill.