Flank Steak and Arugula Salad

Flank Steak and Arugula Salad

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    Difficulty: Easy
    Total Time:
    Makes: 8 to 10 servings
    Flank Steak and Arugula Salad
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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.


    For the dressing:

    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.

    • Flank Steak and Arugula Salad
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