Grilled Skirt Steak with Tomato Salad

adapted from What’s Gaby Cooking?

submitted by Carol Hutchinson

preparation time: 2½ hours overall

serves 4 to 6

For the steak and marinade

2 pounds hanger or skirt steak

⅓ cup olive oil

2 garlic cloves, chopped

2 tablespoons red wine vinegar

¼ cup soy sauce

4 tablespoons agave nectar

For the tomato salad

1 pint cherry tomatoes, halved

2-3 tablespoons olive oil

Kosher salt

freshly cracked black pepper

1 handful of fresh arugula

⅓ red onion, thinly sliced

Combine the ingredients for the marinade in a large non-reactive bowl.  Add the steak and marinate for at least 2 hours and up to 24 hours.

Heat a grill over medium heat.  Remove the steak from the marinade and generously season with salt and pepper.  Place the steak on the grill and grill for 4 to 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.