1½ pound of flank steak
3 tbs. white balsamic vinegar
1 tsp. fresh basil, chopped
½ cup extra virgin olive oil
1 tsp. Dijon mustard
One clove of garlic, minced
One small shallot, minced
1-pint of cherry tomatoes
5 oz. arugula
½ pound aged cheddar, grated
Freshly cracked pepper and kosher salt
Whisk together the white balsamic vinegar, basil, olive oil, Dijon, garlic, shallot, and salt & pepper to taste to create a vinaigrette. Reserve ¼ cup for the salad, pour the remaining vinaigrette into a zip-lock bag and add the flank steak. Seal and refrigerate for 8 hours or overnight.
Season the flank steak with salt and pepper. Heat a grill to medium-high and place flank steak on. Grill each side for 5 minutes, moving to prevent too much charring. Remove steak from grill when the internal temperature is 140 degrees. Rest for 10 minutes, then slice into thin strips, cutting against the grain.
Divide the steak among four dinner plates. Top each plate with a little arugula, cherry tomatoes, and grated cheddar. Drizzle with the reserved vinaigrette and serve.
