Prep time: 15 minutes | Cook time: 8 minutes | Serves: 4

Ingredients : 

1 flank steak, 1½ to 2 pounds
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
⅓ cup balsamic vinegar
½ teaspoon granulated sugar
6 cups loosely packed baby arugula
1 cup shaved Parmigiano-Reggiano® cheese (about 3 ounces)

Directions :

1. Light coat the steak with oil on both sides before seasoning with salt and black pepper. Before cooking, let the steak rest at room temperature for 15 to 30 minutes.
2. Prepare the Traeger grill for direct cooking over high heat (450 degrees F/ 230 degrees C to 550 degrees F/ 290 degrees C).
3. Add the vinegar and sugar to the saucepan, then boil them over medium-high heat; cook them on a simmer for 6 minutes until reduced by half, stirring occasionally. Remove the saucepan from the heat and let cool.
4. Grill the steak with the lid closed for 6 to 8 minutes (medium rare), turning once cooked halfway through. When grilled, transfer the steak to a chopping board and allow resting for 5 minutes.
5. Cut the steak in half lengthwise and then cut each half across the grain into thin slices. Divide the slices evenly among individual plates. Pour any juices captured during cutting over the steak and pile the arugula on top. Drizzle the balsamic reduction over the arugula, then season with black pepper and salt and top with the cheese.
6. Serve right away.
Per serving: Calories 478; Total fat 19.2g; Sodium 591mg; Total Carbs 2.6g; Fiber 0.9g; Sugars 0.7g; Protein 69.5g