GRILLED SKIRT STEAK & ARUGULA SALAD
1 pound skirt steak (cleaned)
1/2 cup low sodium soy sauce
1 teaspoon cinnamon
2-3 cloves garlic (peeled and minced)
2 tablespoons pineapple juice
freshly ground black pepper (to taste)
2 tablespoons dijon mustard
2 tablespoons honey
1/4 cup red wine vinegar
2 tablespoons olive oil
1 box baby arugula (5 ounces)
4 large dried figs (chopped)
4 ounces goat cheese (crumbled)
kosher salt and freshly ground black pepper (to taste)
For the Steak: in a medium bowl add the soy sauce, cinnamon, garlic, pineapple juice and pepper and mix to combine. Pour mixture into plastic zip-top bag with the steak and place in the refrigerator to marinate overnight.
Remove from the fridge and preheat grill to medium-high heat. Place steak on the grill and cook for 5-7 minutes per side. Remove steak to plate and allow to rest for 5 minutes. Slice and serve with arugula salad. Pour any remaining juices over the sliced steak before serving with salad.
For the Salad: in a medium bowl add the mustard, honey, red wine vinegar and olive oil and whisk to combine. Season with salt and pepper.
In a large bowl, add the arugula, figs and goat cheese. Pour dressing over salad and toss to combine.