Flank Steak Salad with Arugula Recipe

For the steak:

• 1 1/2 to 1 3/4 pounds flank steak
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons olive oil

For the dressing:

• 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
• 1/4 teaspoon kosher salt
• 6 tablespoons olive oil
• Freshly ground black pepper

For the salad:

• 1 medium red bell pepper
• 1 cup cooked black beans
• 1 cup cooked black-eyed peas
• 1 medium red onion, thinly sliced
• 6 ounces baby arugula, washed and thoroughly dried (about 6 packed cups)
• Kosher salt
• Freshly ground black pepper

1. Heat the oven to 350°F and arrange a rack in the middle. Remove the steak from the refrigerator, blot with paper towels, and season liberally on both sides with salt and pepper. Heat a large, oven-safe frying pan over high heat and add the olive oil. (If the steak is too large to fit in the pan, cut it in half and use two pans.) Once the oil shimmers, add the steak and cook until browned, about 2 minutes per side.
2. Transfer the pan (or pans) to the oven and cook the steak to an internal temperature of 125°F, about 4 minutes. If serving right away, let the steak rest a few minutes before slicing. If making ahead of time, let the steak cool, cover it, and place it in the refrigerator.

For the dressing:

1. Combine the lime juice, lime zest, agave nectar, garlic, and salt in a medium, nonreactive bowl. Whisking continuously, add the olive oil in a thin stream until well blended. Season well with pepper and reserve until ready to make the salad.

For the salad:

1. Cut the flank steak against the grain into 1/8- to 1/4-inch-thick slices. Trim the ends of the bell pepper, remove the seeds, and discard. Cut the bell pepper lengthwise into 1/8-inch-thick slices. Combine the steak, bell pepper, black beans, black-eyed peas, onion, and arugula in a large bowl. Add the dressing 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.