Peppery arugula, sweet bell peppers, and seared steak combine to make a healthy, flavorful salad. It works great on its own as a light meal or as part of a brunch buffet.
Game plan: The flank steak, beans, and dressing can be made up to 1 day ahead and refrigerated in a covered container, so that you just have to throw everything together when ready to serve.
What to buy:
Agave nectar is available at health food stores and online at Wild Organics. It’s also known as agave syrup. If you can’t find agave nectar, just substitute Simple Syrup or a few teaspoons of granulated sugar.
Game plan: 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 story.
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For the steak:
- Heat the oven to 350°F and arrange a rack in the middle. Remove steak from the refrigerator, blot with paper towels, and season liberally on both sides with salt and freshly ground black pepper. Heat a large, oven-safe frying pan over high heat and add oil. (If the steak is too large to fit in the pan, cut it in half and use two pans.) Once oil shimmers, add steak and cook until browned, about 2 minutes per side.
- Transfer the pan (or pans) to the oven, and cook steak to an internal temperature of 125°F, about 4 minutes. If serving right away, let steak rest a few minutes before slicing. If making ahead of time, let steak cool, cover it, and place in the refrigerator.
For the dressing:
- Combine lime juice, lime zest, agave nectar, garlic, and salt in a medium, nonreactive bowl. Whisking continuously, add olive oil in a thin stream until well blended. Season well with freshly ground black pepper and reserve until ready to make the salad.
For the salad:
- Cut flank steak against the grain into 1/8- to 1/4-inch-thick slices. Trim ends of bell pepper, remove seeds, and discard. Cut bell pepper lengthwise into 1/8-inch-thick slices. Combine steak, bell pepper, black beans, black-eyed peas, onion, and arugula in a large bowl. Add dressing and toss to evenly coat. Season well with salt and freshly ground black 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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