Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
10 mins
Total Time:
30 mins
Servings:
2
Yield:
2 servings
Ingredients
Directions
Preheat an outdoor grill to medium-high heat and lightly oil the grate.
Season both sides of each steak with Himalayan pink salt.
Place steaks on the preheated grill and cook for 4 minutes. Flip steaks over and grill 4 more minutes. Transfer to a cutting board and let rest for 10 minutes.
Meanwhile place arugula in a bowl and drizzle with lemon juice and olive oil. Add tomatoes, cheese, and red onion; toss to coat.
Thinly slice the steaks. Divide the steak and salad between two plates. Drizzle 1/2 tablespoon of balsamic vinegar over each salad and serve immediately.
Nutrition Facts (per serving)
| 440 | Calories |
| 30g | Fat |
| 7g | Carbs |
| 36g | Protein |
