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.
For the steak:
For the salad:
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.
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