Marinated Flank Steak With Arugula Blue Cheese Salad

This steak salad is very satisfying and super delicious!

I just love the combination of veggies and cheese in this salad. The apples, celery and radishes make it crunchy and very filling, and the mint gives it such a refreshing and sweet undertone against the salty cheese and meat. Marinating the meat makes it very flavorful and tender. The salad and the meat could easily be served individually as part of other dishes, but together they are fantastic! My husband isn't really a huge fan of blue cheese, but he loves this salad! Give it a try!

Ingredients:

For steak and marinade:

1 1/2 pound flank steak or skirt steak

2 tablespoons light brown sugar

2 tablespoons Dijon mustard

1/2 cup soy sauce

3 garlic cloves, chopped

salt and pepper, to taste

For salad:

2 cups arugula

2 radishes, thinly sliced

1/3 cup mint, roughly chopped

1 apple, thinly sliced

3 celery stalks, thinly sliced

1/2 cup blue cheese, crumbled

For vinaigrette:

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

1 tablespoon finely chopped shallot

3/4 cup olive oil

Salt and pepper, to taste

Preparation:

Whisk all marinade ingredients together and pour into a medium baking dish. Place the meat into the marinade, making sure to coat both sides. Cover and marinate at room temperature for 30 minutes, or place in the fridge to marinate for 2-3 hours (up to over night). Remove from fridge 15 minutes prior to cooking. You can broil it like I did, or put it on the grill. Cook until desired doneness, about 8 minutes per side under the broiler. Less on the grill. Remove steak to a cutting board and allow to rest at least 5 minutes before slicing. Cut into thin strips, against the grain.

Combine all the salad ingredients in a large bowl. Whisk together the first 4 ingredients for the vinaigrette and slowly drizzle in the olive oil while whisking constantly. Season with salt and pepper. Toss salad with the vinaigrette. Serve with sliced flank steak.

Serves 6

(Recipe idea from The Chew)

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