Steak & the Works

Here’s a fast all-in-one meal that will satisfy any grill-lover. Simply marinate and grill flank steak, toast some bread on the grill and top with arugula and a pretty assortment of cherry tomatoes.

The succulent steak, peppery arugula, intense Parmigiano-Reggiano and fresh tomatoes contrast and complement one another, and the bread soaks up the steak’s juices.

Follow it with a dessert of fruit sorbet and cookies.

Balsamic-Grilled Flank SteakWith Arugula and Cherry Tomatoes

Active Work and Total Preparation Time: 20 minutes

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2 tablespoons balsamic vinegar

1/4 cup extra-virgin olive oil, divided, plus more for drizzling

1 clove garlic, finely chopped

1 pound flank steak

1 small loaf rustic bread

2 cups assorted cherry tomatoes

Freshly ground pepper

2 cups baby arugula

Parmigiano-Reggiano cheese

Salt

Whisk together the vinegar and 2 tablespoons of olive oil. Add the garlic to the mixture.

Place the steak in a shallow dish and pour the marinade over the top. Let it sit for 10 minutes.

Meanwhile, heat the stove-top grill or broiler. Slice the bread about 1/3 inch thick. Brush it with the remaining olive oil. Slice the cherry tomatoes in half.

Remove the steak from the marinade and season with salt and pepper to taste. Grill the steak about 2 to 4 minutes each side for medium-rare, depending on the thickness of the steak. Remove to a cutting board, cover with foil and let rest.

Grill the bread on each side until brown and crisp, about 1 minute. Slice the steak on an angle, against the grain, about 1/4 inch thick.

Place 1 or 2 slices of bread on each plate. Top with slices of steak. Place about 1/2 cup of arugula on the steak. With a vegetable peeler, shave some cheese onto the arugula. Scatter some tomatoes around each plate. Drizzle with some olive oil and grind some black pepper over all.

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4 servings. Each serving: 586 calories; 613 mg sodium; 76 mg cholesterol; 34 grams fat; 10 grams saturated fat; 35 grams carbohydrates; 35 grams protein; 2.74 grams fiber.

MENU

Balsamic-Grilled Flank Steak With Arugula and Cherry Tomatoes

Sorbet

Cookies

STAPLES

Balsamic vinegar

Parmigiano-

Reggiano cheese

Garlic

Olive oil

SHOPPING LIST

Arugula

1 loaf rustic bread

1 pound flank steak

Sorbet

Cherry tomatoes

GAME PLAN

20 minutes before: Prepare marinade, marinate steak. Heat grill.

15 minutes before: Slice bread and tomatoes.

10 minutes before: Grill steak.

5 minutes before: Grill bread.

Just before serving: Slice steak and assemble dish.