Flank Steak and Arugula Salad Recipe

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

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