HACKED RECIPE
Flank Steak Salad with Arugula Recipe
By Soufi
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Hacked from
Flank Steak Salad with Arugula
Total Time:
25 mins
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Active Time:
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Makes:
2 servings
Inspired by Chow’s recipe, I craved for a simple aragula-balsamic pairing. I did not finish the steak in the oven, it was thin enough and I didn’t want to over do it.
INGREDIENTS
For the steak:
- 3/4 pound flank steak
- 3 tablespoons olive oil
- 1 finely chopped leek
- Balsamic vinegar
For the dressing:
- olive oil
- balsamic vinegar
- salt, pepper
For the salad:
- 3 cooked beets
- 1/4 cup thinly sliced red onion (about half a medium onion)
- 2-3 packed cups arugula
INSTRUCTIONS
- For the steak:
- Heat oven to 350°F. Remove steak from the refrigerator, blot with paper towels, and season liberally on both sides with salt and black pepper. Heat a large, oven-safe frying pan over high heat. (If the steak is too large to fit in one pan, cut it in half and use two pans.) Add 2 tbsp oil to the pan, and sear steak until browned, about 2 minutes per side. Let steak rest a few minutes before slicing it. In the meantime, reduce heat and heat remaining oil, cook leek until slightly brown. Deglaze with a few dops of balsamic vinegar. Slice steak and return briefly to pan.
- For the salad:
- Dress plate with aragula, onions and beets. Drizzle with olive oil and balsamic vinegar, salt and pepper. Top with sliced steak and leek
Member recipes are not tested by the CHOW food team.
