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

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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

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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

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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.

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