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Grilled Lime Chicken & Steak with Herb & Arugula Salad

  • 30 m
  • 1 h 30 m
Julia Clancy
“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.”

Ingredients

    • 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

Directions

  • 1 Preheat grill to medium-high.
  • 2 Whisk 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.
  • 3 Sprinkle 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.
  • 4 Transfer 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.
  • 5 Just 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.
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