Grilled Lime Chicken & Steak with Herb & Arugula Salad

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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.

By
Julia Clancy
Julia Clancy

As lead recipe developer for EatingWell, Julia Clancy developed and tested recipes contributed by featured chefs and content creators as well as developing original recipes, two of which were featured as cover recipes. She wrote and edited all types of content for EatingWell and managed their library of cookbooks and other publications.

EatingWell's Editorial Guidelines
Updated on April 18, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
A portrait of Breana Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
5486618.jpg
Prep Time:
30 mins
Additional Time:
1 hr
Total Time:
1 hr 30 mins
Servings:
8
Yield:
8 servings
Nutrition Profile:
Low-Carb Nut-Free Dairy-Free Healthy Aging Healthy Immunity High-Protein Egg-Free Gluten-Free Low-Calorie
Jump to Nutrition Facts
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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 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.

  3. 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.

  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 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.

Tips

To make ahead: Refrigerate chicken and steak in marinade for up to 1 day.

Originally appeared: EatingWell Magazine, July/August 2018

Nutrition Facts (per serving)

223 Calories
11g Fat
3g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 3 oz. chicken and/or steak & 1/2 cup salad
Calories 223
% Daily Value *
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 2g
Added Sugars 2g 4%
Protein 25g 50%
Total Fat 11g 15%
Saturated Fat 3g 13%
Cholesterol 66mg 22%
Vitamin A 479IU 10%
Vitamin C 6mg 7%
Folate 0mcg 0%
Sodium 453mg 20%
Calcium 47mg 4%
Iron 2mg 9%
Magnesium 31mg 7%
Potassium 341mg 7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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