Ingredients

The following ingredients have 4 Servings
  • 2 pounds hanger or skirt steak
  • 1/3 cup olive oil
  • 2 garlic cloves (chopped)
  • 2 tablespoons red wine vinegar
  • ¼ cup soy sauce
  • 4 tablespoons agave nectar or honey
  • 1-2 pints cherry tomatoes (halved)
  • 2-3 tablespoons olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • 1 handful of fresh arugula or upland cress
  • 1/3 red onion (thinly sliced)

Instruction

  • Combine the ingredients for the marinade in a large non-reactive bowl. Add the steak and marinate for at least 2 hours up to 24.
  • Heat a grill over medium high heat.
  • Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks.
  • Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes.
  • In a large bowl, toss the halved cherry tomatoes with a few tablespoons of olive oil, salt, pepper, arugula and red onions.
  • Slice the steak against the grain and top with the tomato salad. Serve immediately.