Grilled Steak with Herb Sauce and Fingerling Potato & Arugula Salad

Ingredients:

Steak Marinade

1-2 inch thick strip steak

1/4 cup olive oil

3 tbsp balsamic vinegar

3 tsp worcestershire sauce

1 tbsp honey

2 garlic cloves, minced

2 orange skin peels

1 tsp pepper

pinch of salt

Fingerling Potato & Arugula Salad

1 lb fingerling potatoes

2 to 3 cups arugula

1 cup cherry tomatoes

1/2 cup slivered almonds

juice of 1 lemon

1/4 cup olive oil

1/2 cup parmesan cheese

Herb Sauce

handful of basil, parsley, & cilantro

1 cup olive oil - add as needed for consistency

2 tsp red pepper flakes

pinch of salt

Directions:

01) Marinade: Mix together all the ingredients (olive oil, balsamic vinegar, worcestershire sauce, honey, garlic cloves, orange peels, salt, pepper) in a bowl. Place your steak in a ziploc bag and add your marinade. Put it in the fridge for 12 to 24 hours.

02) For the Herb Sauce combine the parsley, basil, cilantro in a food processor. Pulse til finely chopped. Add in the red pepper flakes and salt. Slowly pour in the olive oil while pulsing til your desired consistency. Set aside or in the fridge.

03) About 20 minutes before grilling, remove the steak from the refrigerator and let sit, covered, at room temperature. Heat your grill to high.

04) Place your steaks on the grill and cook until golden brown and slightly charred, 4 to 5 mins. Turn the steaks over and cook for 3 to 5 for medium rare, 5 to 7 for medium and 8 to 10 mins for medium well. Transfer the steaks to a cutting board or platter and let it rest for 5 mins covered with foil.

05) Fingerling Potato & Arugula Salad

Boil potatoes on high for 20 mins til fork tender. Drain and let cool.

Add arugula, tomatoes, and slivered almonds to a serving bowl. Cut the potatoes in half and add on top with parmesan cheese and the lemon juice and olive oil

06) Pour the herb sauce over the steak and Enjoy!