Steak and Tomato Arugula Salad

 Marinade for the steak:

2 lbs. Skirt steak

¼ cup extra virgin olive oil

3 cloves of garlic, minced

2 tablespoon red wine vinegar

¼ cup low sodium soy sauce

3 tablespoons honey



Salad:

2 cups cherry tomatoes, halved

7 oz arugula

¼ red onion, thinly sliced


Dressing:

3 tablespoons apple cider vinegar

¾ teaspoon worcestershire sauce

⅓ cup granulated sugar

½ teaspoon salt

⅓ cup extra virgin olive oil



Combine all the ingredients for the marinade in a bowl and whisk to combine.  Add the steak to the marinade, cover and refrigerate for at least 2 hours or up to overnight.


Remove the steak from the marinade and season with ¼ teaspoon salt and ⅛ teaspoon pepper. Heat the grill to medium high heat.


Place the steak on the grill for 4-6 minutes on each side, turning 90 degrees halfway through to get cross grill marks.


Cook the steak to medium rare or to preference and remove from the grill to a cutting board and allow the steak to rest 10 minutes. Slice the steak against the grain. 


In a large bowl, toss the halved cherry tomatoes, onions and arugula with a ¼-½  of the dressing.


Place arugula mixture on a large plate and top with steak slices.  Add more dressing if needed. Serve.

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