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Grilled Lime Chicken & Steak with Herb & Arugula Salad
1 h 30 m
“This recipe involves one of our favorite make-ahead hacks: let the chicken and steak marinate in reverse. In this recipe, you'll pour a punchy, citrusy dressing over the meat right after it leaves the grill, so it soaks up the bright vinaigrette as it cools. Better yet, reverse-marinating keeps the grilled meat from drying out, even when kept in the fridge overnight.”
4 tablespoons extra-virgin olive oil, divided
4 tablespoons red-wine vinegar, divided
2 tablespoons reduced-sodium tamari
1 tablespoon lime zest
2 tablespoons lime juice
1 tablespoon pure maple syrup
1 clove garlic, grated
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
1 pound boneless, skinless chicken breasts
1 pound flank steak
6 cups arugula
¼ cup mixed fresh herbs, such as parsley, chives or dill
1Preheat grill to medium-high.
2Whisk 3 tablespoons oil, 2 tablespoons vinegar, tamari, lime zest, lime juice, maple syrup, garlic and ¼ teaspoon each salt and pepper in a nonreactive bowl or dish. Transfer ¼ cup of the marinade to another nonreactive bowl. Set both aside.
3Sprinkle ¼ teaspoon each salt and pepper on both sides of chicken and steak. Oil the grill rack. Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 160°F, 4 to 6 minutes per side. At the same time, grill the steak, turning once, 3 to 5 minutes per side for medium.
4Transfer the chicken and steak to a clean cutting board and let rest for 5 minutes. Slice and add the chicken to one bowl of the reserved marinade and the steak to the other. Let cool to room temperature, turning occasionally, about 45 minutes.
5Just before serving, toss arugula and herbs with the remaining 1 tablespoon oil, 2 tablespoons vinegar and ¼ teaspoon each salt and pepper in a bowl. Arrange the chicken and steak on a platter and drizzle with any remaining marinade. Serve topped with the arugula salad.
To make ahead: Refrigerate chicken and steak in marinade for up to 1 day.