1/2 small onion, roughly chopped (about 1/2 cup)
3 Tbsp. balsamic vinegar
2 Tbsp. lime juice
2 Tbsp. low-sodium soy sauce
1 Tbsp. maple syrup
1/4 tsp. red pepper flakes
3/4 lb. flank steak
1 lb. heirloom tomatoes, cut into large wedges
2 ears of corn, husks removed and kernels sliced off (about 1 cup)
1/2 small sweet onion, thinly sliced
5 oz. arugula
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
Salt and pepper to taste
1 oz. chunk Parmesan cheese
1. Place marinade ingredients in a blender and blend until smooth. Pour into a large zip-top bag and add steak. Marinate in the refrigerator at least four hours and preferably overnight.
2. Heat a grill or grill pan to medium-high heat. Remove steak from marinade and cook 5-7 minutes per side, or until medium-rare. Remove to a plate for 20 minutes. Discard remaining marinade.
3. Place tomatoes, com, onion and arugula in a large bowl. Add balsamic vinegar, olive oil, salt and pepper and toss to combine. Transfer salad to a large platter.
4. Slice meat thinly, perpendicular to the grain, and lay slices on top of salad. Shave Parmesan on top with a vegetable peeler.
NUTRITION FACTS (per serving): 500 calories, 31 g protein, 50 g carbs, 20 g fat, 5 g fiber, 57 mg cholesterol, 511 mg sodium, 13 g sugar