A simple salad that's perfect for summer featuring grilled marinated steak kabobs over baby arugula, heirloom tomatoes, and burrata cheese topped with a sweet balsamic glaze.
2poundsChuck Roast or Sirlointrimmed and cut into 1-2 inch cubes
5-6cups baby arugula
1poundheirloom tomatoes3-4 medium, cut into wedges
8ouncesburrata cheese2 small balls, quartered
Instructions
Marinade
Add all marinade ingredients to a medium bowl and whisk to combine.
Place steak in a glass container and pour marinade over top. Stir meat to ensure even coverage then cover and refrigerate for at least 1 hour up to overnight. If marinating for longer than an hour, stir the meat and marinade occasionally to redistribute.
Steak Kabobs
Clean and oil grill grates then preheat to medium high.
Thread marinated steak onto skewers and discard marinade.
Cook kabobs until meat reaches desired doneness, around 7-8 minutes for medium rare, turning often to ensure even cooking.
Remove from grill and tent with foil then allow to rest for 5 minutes while preparing the salad.
Salad
Add baby arugula to a platter then arrange cut tomatoes and burrata cheese and drizzle with balsamic glaze. Top with cooked steak and serve.