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Flank Steak and Arugula Salad

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.

Everyday Food, June 2005 http://www.marthastewart.com/337676/flank-steak-and-arugula-salad
3.30769
Rated
66.1538100(13)13
  • Prep Time 30 minutes
  • Total Time 30 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  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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