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Flank Steak and Arugula Salad

Salad Arugula Father's Day Grilling Dinner Party Potluck Healthy Brunch Fusion Make Ahead Summer Easy
Salad Arugula Father's Day Grilling Dinner Party Potluck Healthy Brunch Fusion Make Ahead Summer Easy
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Flank Steak and Arugula Salad
8 to 10 servings Easy
5.0 5
(5) Total:
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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
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

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.

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Instructions

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

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