RECIPE FROM THE CHEF
Balsamic Grilled Flank Steak with Summer Peaches
INGREDIENTS :
• 1 lb . Flank steak , trimmed of fat
• 1 / 4 c . balsamic vinegar
• 1 clove garlic , minced
• 1 tbsp . brown sugar
• 1 tbsp . vegetable oil
• kosher salt
• Freshly ground black pepper
• 1 / 4 c . extra-virgin olive oil
• Juice of 1 lemon
• 6 c . baby arugula
• 2 peaches , thinly sliced
• 1 / 3 c . crumbled blue cheese
DIRECTIONS :
1 . Add steak to a large Ziploc bag or baking dish and toss in balsamic vinegar , garlic and brown sugar . Let marinate 20 minutes at room temperature .
2 . Heat a grill or grill pan to high . Rub steak with vegetable oil and season generously with salt and pepper .
3 . Grill until desired doneness , 3 minutes per side for medium rare . Let rest 5 minutes , then slice .
4 . Meanwhile , make dressing : In a small bowl whisk together olive oil and lemon juice and season with salt and pepper .
5 . Arrange salad : In a large serving bowl , add arugula , peaches , blue cheese , and Steak . Drizzle with dressing and gently toss . Serve immediately .
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