If you’re looking for a delicious, hearty meal that’s both nutritious and satisfying, this Balsamic and Herb Marinated Grilled Flank Steak with Quinoa and Arugula Salad is the perfect choice. This recipe combines juicy, flavorful steak with a refreshing superfood salad, making it a hit for family dinners or special occasions.
Why You’ll Love This Dish
The tender flank steak is marinated in a tangy balsamic and herb sauce that enhances its natural flavors. Paired with a fluffy quinoa and peppery arugula salad, this meal delivers a delightful combination of textures and tastes. Plus, it’s quick enough for a weeknight dinner yet elegant enough for entertaining guests.
Health Benefits and Precautions
Flank steak is a lean cut of beef that provides high-quality protein, which is essential for muscle repair and overall health. Quinoa is a nutrient-dense grain rich in fiber, antioxidants, and all nine essential amino acids, making it a complete protein source on its own. Arugula offers vitamins A, C, and K along with powerful phytochemicals that promote overall wellness.
However, because red meat can be high in cholesterol and saturated fats, it’s wise to enjoy it in moderation. Also, watch your sodium intake if using pre-made spice blends or salad dressings. Always opt for fresh, natural ingredients to maximize the health benefits.
Ingredients
For the Flank Steak and Marinade:
- 1 1/2 pounds flank steak
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Quinoa and Arugula Salad:
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium broth
- 2 cups baby arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
Step 1: Marinate the Flank Steak
In a medium bowl, whisk together balsamic vinegar, olive oil, rosemary, garlic, Dijon mustard, salt, and black pepper. Place the flank steak in a large resealable bag or shallow dish. Pour the marinade over the steak, seal or cover, and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Step 2: Prepare the Quinoa Salad
While the steak marinates, rinse the quinoa thoroughly under cold water. In a medium saucepan, bring the water or broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
In a large bowl, combine cooked quinoa, arugula, cherry tomatoes, and red onion. Drizzle with olive oil and lemon juice. Toss gently to combine. Season with salt and pepper to taste.
Step 3: Grill the Flank Steak
Preheat your grill to medium-high heat. Remove the steak from the marinade and let any excess drip off. Grill the steak for about 4-6 minutes per side for medium-rare, depending on thickness. Use a meat thermometer to ensure an internal temperature of 130-135°F (54-57°C) for medium-rare doneness.
Step 4: Rest and Slice
Transfer the steak to a cutting board and let it rest for 5-10 minutes to retain its juices. Slice thinly against the grain for the most tender bites.
Step 5: Assemble and Serve
Divide the quinoa and arugula salad among plates. Top each serving with slices of the juicy grilled flank steak. Garnish with additional herbs or a light drizzle of balsamic glaze if preferred. Serve immediately and enjoy!
Tips for Success
- Marinate the steak as long as possible for deeper flavor.
- Use freshly squeezed lemon juice for the salad dressing to enhance freshness.
- Always slice the steak against the grain to ensure tenderness.
Frequently Asked Questions
Can I substitute another cut of beef?
Yes, you can use skirt steak or even sirloin as alternatives, though cooking times may vary slightly.
Can I make this dish ahead of time?
Absolutely! The steak can be marinated up to 24 hours in advance, and the quinoa salad can be made and refrigerated for up to 2 days.
Is there a vegetarian option?
For a vegetarian version, replace the steak with grilled portobello mushrooms or marinated tofu. The quinoa and arugula salad pairs well with many protein options.
This Balsamic and Herb Marinated Grilled Flank Steak with Quinoa and Arugula Salad is a wholesome, flavorful meal that’s sure to become a regular favorite on your dinner table. Balanced and simple to prepare, it’s a perfect showcase of how healthy eating can be both easy and delicious!
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