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Ingredients
- 3 oz skirt steak trimmed of fat
- 1/4 cup balsamic vinegar no sugar added
- 1 clove garlic minced
- Himalayan sea salt
- fresh ground pepper
- 2 tsp extra virgin olive oil
- 1 large lemon juiced
- 2 cups baby arugla
- 1 peach thinly sliced
Ingredients
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Recipe Notes
1. Add steak to a large Ziploc bag or baking dish and toss in balsamic vinegar and garlic. Let marinate 20 minutes at room temperature.
2. Heat a grill or grill pan to high. Season steak generously with Himalayan sea salt and pepper.
3. Grill until desired doneness. Let rest 5 minutes, then slice.
4. Meanwhile, make dressing: In a small bowl whisk together extra virgin olive oil and lemon juice and season with Himalayan sea salt and pepper.
5. Arrange salad: In a large serving bowl, add arugula, peach slices and steak. Drizzle with dressing and gently toss. Serve immediately.
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