- * 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.
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