Flank Steak and Arugula Salad

1. 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:

1. 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.
2. 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:

1. 1Add the bell pepper, black beans, and black-eyed peas to the bowl of reserved dressing and toss to coat.
2. 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.