Flank Steak and Arugula Salad

Last Modified: 10/18/07
First Published: 03/21/07
Views: 326
<<     >>
Views: 326
  • * 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

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

# 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 (opposite).

# 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.