Apple and Sage Balsamic Flank Steak Salad

Marinade

Marinate the steak for 8 hours or overnight. In a sealed container or plastic bag, Add the balsamic vinegar, apple cider vinegar, olive oil, minced garlic, roughly chopped shallot, torn sage leaves, and chopped apple. Pat the steak dry with a paper towel then sprinkle with a generous amount of salt and pepper. Add the steak to the container or bag. Mix it around so the steak is completely covered. Place in the refrigerator to marinate overnight or for at least 8 hours.

Grill and Assemble

Heat the grill on high (400-500 degrees Fahrenheit)

Make the dressing. Mix together the olive oil, apple cider vinegar, minced garlic, minced shallot, dijon mustard, and honey. Set aside.

Once the grill is hot, grill the steak 3 minutes per side. Make sure to scrap off any shallot or apple pieces that may be attached because they will burn on the grill. Remove from the grill and let rest for 10-15 minutes while you prepare the rest of the salad.

Prepare the vegetables by chopping the pepper into matchsticks, dicing the cucumbers, and julienne an apple, or cut into fine matchsticks. I prefer using a mandolin for this. Remember to season your vegetables with salt.

Once rested, Cut the flank steak into thin strips.

Assemble the salad. Add everything, the arugula, bell pepper, cucumber, sprouts, and steak to a bowl. Add in as much dressing as preferred. Mix it together, then serve and enjoy!