Grilled Lime Chicken & Steak with Herb & Arugula Salad

Preheat grill to medium-high.

Whisk 3 tablespoons oil, 2 tablespoons vinegar, tamari, lime zest, lime juice, maple syrup, garlic and 1/4 teaspoon each salt and pepper in a nonreactive bowl or dish. Transfer 1/4 cup of the marinade to another nonreactive bowl. Set both aside.

Sprinkle 1/4 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 degrees F, 4 to 6 minutes per side. At the same time, grill the steak, turning once, 3 to 5 minutes per side for medium.

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.

Just before serving, toss arugula and herbs with the remaining 1 tablespoon oil, 2 tablespoons vinegar and 1/4 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.