Name: Flank Steak Salad with Frisée and Charred Pepper Salsa
Yield: Makes 4 servings
Ingredients: 1 flank steak (about 1 pound 10 ounces); Kosher salt and freshly ground black pepper; 1 fresh poblano chile; 1 Fresno chile or red jalapeño; 1 medium onion, sliced into 1/4"-thick rounds; 4 tablespoons vegetable oil, divided; 3 cups (packed) frisée; 3 tablespoons balsamic vinegar; 2 teaspoons honey

Why it works: Vinegar and honey are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,586 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Flank Steak Salad with Frisée and Charred Pepper Salsa

Makes 4 servings

Ingredients

1 flank steak (about 1 pound 10 ounces)
Kosher salt and freshly ground black pepper
1 fresh poblano chile
1 Fresno chile or red jalapeño
1 medium onion, sliced into 1/4"-thick rounds
4 tablespoons vegetable oil, divided
3 cups (packed) frisée
3 tablespoons balsamic vinegar
2 teaspoons honey

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

494Calories

28 gProtein

29 gFat

30 gCarbs

What these numbers assume: 8 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Olive Oil	1 tbsp (14g)	119
Honey	1 tbsp (21g)	64
Onion	1 medium (110g)	44
Chili	1 tsp (2.7g)	8
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Vinegar + honeytop 10% of all pairs

Smell alikemoderate

Cooked together1,586 recipes

Shared aroma: beta-damascenone (apple, rose).
Pepper + oniontop 11% of all pairs

Smell alikemoderate

Cooked together68,474 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Onion + vinegartop 14% of all pairs

Smell alikemoderate

Cooked together18,226 recipes

Shared aroma: acetic acid (sour, vinegar).
Pepper + vinegartop 14% of all pairs

Smell alikemoderate

Cooked together27,814 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Pepper + honeytop 17% of all pairs

Smell alikemoderate

Cooked together1,990 recipes

Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the onion

How well each one fits the dish's main ingredients (pepper, vinegar, honey):

Capsicumfits better
Mustardfits better
Tomatofits better
Onionthe original

Fit is the average pairing score against pepper, vinegar, honey. Candidates are from the same food group and used in at least 100 recipes.

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