Can I use a meat other than steak?

Of course! This recipe would be delicious with chicken or pork, as well. Even salmon would work well. You may just need to adjust the cooking time for your protein of choice, depending on which one you choose.

Can I pick a different squash?

Any summer squash would work great in this recipe. Try a variety, including zucchini, romanesco zucchini, pattypan or cousa. Any summer squash with thin skin would work great. You could even mix it up with other summer vegetables, like asparagus. Even sweet peppers and eggplant would be fantastic, if you tolerate nightshades.

How do I know if the steak is done to my liking?

The marinade helps keep these steaks super juicy, no matter which temperature you cook them to, so it's tough to mess this one up, even if you're a novice griller. I cooked my steak for about 5 minutes per side and it was medium well (see photos), but still super juicy. For the most accurate doneness, get yourself a meat thermometer for a grill. It will have a long handle, so you don't burn yourself when checking the temperature. For medium rare, remove the steak from the grill as soon as it reaches 135ºF, 145ºF for medium, 150ºF for medium well, and 160ºF for well done. Be sure to let the steak rest for at least 5 minutes before slicing, for optimal juiciness, as well.

Can I use a different cut of beef?

Absolutely, you can! Use whatever cut is your favorite. Though, I would stick to cuts in the mid-quality range. Cheap cuts may be too tough, even with the marinade. And the more expensive cuts probably don't need the marinade to stay juicy. But pick your favorite and give it a try!

Grilled Balsamic Steak with Summer Squash & Arugula

Name: Grilled Balsamic Steak with Summer Squash & Arugula
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1/4 cup avocado oil; 1/4 cup balsamic vinegar; 1 tsp garlic powder; 1/2 tsp sea salt; 1 lb New York steak; 3 medium (or 4 small) yellow summer squash, quartered lengthwise; 5 oz baby arugula; 

Grilled Balsamic Steak with Summer Squash & Arugula

Author: Andrea
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Grill
Cuisine: American
Diet: Gluten Free

Description

A bright and simple grilled balsamic steak recipe that has a fresh summer dinner on the table in 20 minutes. AIP, Paleo and Whole30 friendly.

Ingredients

Scale

1/4 cup avocado oil

1/4 cup balsamic vinegar

1 tsp garlic powder

1/2 tsp sea salt

1 lb New York steak

3 medium (or 4 small) yellow summer squash, quartered lengthwise

5 oz baby arugula

Instructions

Up to 24 hours ahead of time, make the balsamic marinade and start marinating the steak. To make the marinade, combine the avocado oil, balsamic vinegar, garlic powder, and sea salt in a small mason jar and shake to combine. Use half the marinade (about 1/4 cup) to marinate the steak at least 2 hours (and up to 24 hours) in the fridge. Store the remaining marinade in the fridge in the mason jar you made it in. About 30 minutes before grilling, take the steak out of the fridge to bring to room temp.
Preheat your grill to med/high (about 400ºF). While the grill is heating, quarter the summer squash lengthwise and remove the mason jar of marinade from the fridge, to soften it up (the oil tends to coagulate in the fridge – just give it a good shake before using).
Place the steak on the grill and grill for 3-5 minutes per side, depending on how thick your steak is, and how done you prefer your steak (135ºF for medium rare, 145ºF for medium, 150ºF for medium well, and 160ºF for well done). Once cooked, remove the steak to a clean cutting board, loosely tent with foil and let rest 5-10 minutes before slicing.
While steak is resting, place the sliced squash on the grill and grill for 2-4 minutes per side. Remove to a clean plate.
Arrange arugula, grilled squash and sliced steak onto four dinner plates and drizzle with the fresh marinade (do not reuse the marinade used to marinate the steak!). Enjoy!

Equipment

outdoor grill

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cutting board

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chef’s knife

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Notes

Store leftovers separately in airtight containers in the fridge for up to 3 days. Either reheat with your preferred method, or eat cold (it’s delicious cold!).

All nutrition information is an estimate, only, using an online nutrition calculator.

Nutrition

Serving Size: 1/4 of recipe
Calories: 200
Fat: 6g
Saturated Fat: 2g
Carbohydrates: 8g
Fiber: 3g
Protein: 29g

Keywords: grilled steak, balsamic steak, grilled balsamic steak, arugula, summer, grilling, aip, paleo, quick, easy

Find it online: https://hurriedhealthnut.com/grilled-balsamic-steak/