Balsamic Grilled Flank Steak & Arugula Salad

Flank Steak & Arugula Salad
Pairs Best with Chateau Ste. Columbia Valley Merlot

There are salads, and then there’s the Chateau Ste. Michelle Flank Steak & Arugula Salad perfect for grilling and chilling with BFFS.

  • 1.5 lb flank steak (approx. 1 inch thick)
  • 3 TBS. 3 tsp balsalmic vinegar, seperated
  • 6 Tbs olive oil
  • 1 tsp Dijon
  • 1 clove garlic, minced
  • 1 tsp chopped shallot
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 pint cherry tomatoes
  • 5 oz arugula
  • ½ lb Beecher’s Flagship cheddar cheese (or good white cheddar)
  • Drizzled Extra Virgin olive oil for finished product
  • Freshly cracked pepper and Kosher salt
  1. Whisk together the 3 Tbs balsamic vinegar, 6 Tbs olive oil, Dijon, garlic, shallot, salt, and pepper.
  2. Place steak in a zip lock bag, pour balsamic mixture over, seal air tight and refrigerate overnight or 8 hours.
  3. Heat grill and then place marinated steak on grill top. 
  4. Grill each side of the steak for 5 minutes, turning 90 degrees after 2 ½ minutes to create a diamond mark on the steak. 
  5. When the steak has been grilled for a total of 10 minutes or is the temperature of 140 degrees, pull from the grill. 
  6. Brush with 3 tsp of balsamic vinegar, season with salt, then cover and let rest for 10 minutes. 
  7. While steak is resting grate Beecher’s cheese and slice cherry tomatoes in half. 
  8. Cut the steak into thin slices and serve over a bed of arugula. 
  9. Garnish with cherry tomatoes, Beecher’s cheese, a drizzle of extra virgin olive oil, and freshly cracked pepper.
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