This recipe involves one of our favorite make-ahead hacks: let the chicken and steak marinate in reverse.
Better yet, reverse-marinating keeps the grilled meat from drying out, even when kept in the fridge overnight.
Transfer 1/4 cup of the marinade to another nonreactive bowl.
Sprinkle 1/4 teaspoon each salt and pepper on both sides of chicken and steak.
Oil the grill rack.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
