Flank Steak and Arugula Salad

Name: Flank Steak and Arugula Salad
Prep time: 55 min
Total time: 55 min
Yield: 8 to 10 servings
Ingredients: 1/4 cup small-dice red onion; 2 tablespoons plus 1 teaspoon freshly squeezed lime juice (from about 1 medium lime); 1/2 teaspoon lime zest; 1 tablespoon agave nectar or granulated sugar; 1/2 teaspoon minced garlic (from 1 medium clove); 1/2 teaspoon kosher salt; 1/4 cup olive oil; Freshly ground black pepper; 1 1/2 to 1 3/4 pounds flank steak, set out at room temperature for 30 minutes; 1 tablespoon olive oil; Kosher salt; Freshly ground black pepper; For the salad::; 1 medium red bell pepper, cut into thin slices; 1 cup cooked black beans; 1 cup cooked black-eyed peas; 6 ounces baby arugula, washed and thoroughly dried (about 6 packed cups); Kosher salt; Freshly ground black pepper

Salad Arugula Father's Day Grilling Dinner Party Potluck Healthy Steak Brunch Fusion Make Ahead Summer Easy

Save (242)

Rate

8 to 10 servings Easy

Total: 55 mins

5 Ratings

Ingredients (18)

For the dressing:

1/4 cup small-dice red onion
2 tablespoons plus 1 teaspoon freshly squeezed lime juice (from about 1 medium lime)
1/2 teaspoon lime zest
1 tablespoon agave nectar or granulated sugar
1/2 teaspoon minced garlic (from 1 medium clove)
1/2 teaspoon kosher salt
1/4 cup olive oil
Freshly ground black pepper

For the steak:

1 1/2 to 1 3/4 pounds flank steak, set out at room temperature for 30 minutes
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper

For the salad:

1 medium red bell pepper, cut into thin slices
1 cup cooked black beans
1 cup cooked black-eyed peas
6 ounces baby arugula, washed and thoroughly dried (about 6 packed cups)
Kosher salt
Freshly ground black pepper

Try Amazon Fresh

Nutritional Information

Calories291
Fat16.39g
Saturated fat4.42g
Trans fat
Carbs13.08g
Fiber3.68g
Sugar3.15g
Protein22.51g
Cholesterol62.65mg
Sodium172.74mg
Nutritional Analysis per serving (8 servings) Powered by

Get fresh food news delivered to your inbox

Peppery arugula, sweet bell peppers, and seared steak combine in this healthy, flavorful salad. It works great on its own as a light meal or as part of a brunch buffet.

What to buy: Agave nectar, also known as agave syrup, is available at health food stores and online. If you can’t find agave nectar, just substitute Rich Simple Syrup or a few teaspoons of granulated sugar.

Game plan: The flank steak, beans, and dressing can be made up to 1 day ahead and refrigerated in separate covered containers, so that you just have to throw everything together when ready to serve.

For a slacker solution, substitute canned beans and use a high-quality store-bought lime vinaigrette.

If you want to go outdoors with the steak, heat a grill to medium high (375°F) and grill uncovered for 8 minutes for medium rare. Read more about grilling.

This recipe was featured as part of our New Year’s Day Brunch menu.

by Ray Lee

Instructions

For the dressing:

1Combine the onion, lime juice, lime zest, agave nectar, garlic, and salt in a large, nonreactive bowl. Whisking continuously, add the oil in a thin stream until well blended. Season well with pepper and set aside.

For the steak:

1Blot both sides of the steak with paper towels, rub with the oil, and season generously with salt and pepper. Heat a large, heavy-bottomed frying pan over medium-high heat until hot, about 3 minutes.
2Add the steak and cook until browned, about 4 to 5 minutes per side for medium rare. Remove to a cutting board to rest before slicing, at least 5 minutes.

For the salad:

1Add the bell pepper, black beans, and black-eyed peas to the bowl of reserved dressing and toss to coat.
2Cut the flank steak against the grain into 1/8- to 1/4-inch-thick slices. Add the steak and arugula to the bowl and toss to evenly coat. Season well with salt and pepper.

Beverage pairing: M. Chapoutier Crozes-Hermitage Petite Ruche, France. The arugula adds a pepperiness to the dish, which can be paralleled with a peppery red wine, namely a Syrah from France’s northern Rhône. This one adds plum, blackberry, and wild herbs, which will provide complexity without overwhelming the salad.

Load Comments

Recommended from Chowhound

How to Make the Best Cacio e Pepe in NYC!

(10:07)

Video from CHOW-TO

Cacio e pepe is a social media sensation. Everywhere you look, there are live-action pasta lifts of creamy, pepper-flecked, twirl-worthy mounds of this classic pasta dish. But this "new" foodie fodder is actually rooted in ancient Roman cuisine. To learn how to make this marvel from scratch, Guillermo travels to New York’s Seaport district to meet with world renowned chef Jordan Frosolone, and learn how he makes his “Best of NYC” (an honor bestowed by New York Magazine) dish. Chef Jordan is currently the executive chef at 10 Corso Como, an imported Italian restaurant/gallery concept that has become a celebrity darling since its opening last year. From its kitchen he shows Guillermo how to make pasta from scratch the traditional way, and how to successfully make this incredibly simple dish, that just requires precision and attention to detail.