Under 30 Minutes

Flank Steak and Arugula Salad

For a tasty salad dressing without oil, we mixed salsa with some vinegar. You can use any prepared salsa: hot or mild, red or green, plain or fruity.

  • Prep:
  • Total Time:
  • Servings: 4
Flank Steak and Arugula Salad

Source: Everyday Food, June 2005


  • 2 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 1 pound flank steak
  • 2 teaspoons olive oil
  • 1 cup prepared salsa
  • 2 teaspoons balsamic vinegar
  • 3 large bunches arugula (about 1 1/4 pounds), thick stems discarded
  • 2 ounces soft goat cheese


  1. In a small bowl, combine chili powder, oregano, cumin, and 1/2 teaspoon salt. Rub spice mixture evenly over flank steak to coat.

  2. In a large skillet, heat oil over medium heat. Add steak; cook until browned on one side, 5 to 8 minutes. Turn; cook until browned on other side, 5 to 8 minutes for medium-rare (reduce heat if browning too quickly). Remove steak from skillet; let rest at least 5 minutes before thinly slicing.

  3. In a medium bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula; toss to coat with dressing. Divide among four plates; serve with steak, and crumble goat cheese over the top.


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