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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

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.

Cook's Notes

To make this dish even lighter, use the broiler pan with nonstick cooking spray, and cook the steak, turning once, about 9 minutes total for medium-rare.

Reviews Add a comment

  • earthseame
    20 JUL, 2010
    It was good. But perhaps even better with a traditional vinaigrette dressing on the salad and crumbled blue cheese.
  • ceckley
    25 JUN, 2010
    making this tonight for dinner...sounds easy, delicious, and manly enough for my husband to want to eat!