Flank Steak and Arugula Salad Recipe

Ingredients

• 1/4 cup small-dice red onion
• 2 tablespoons plus 1 teaspoon freshly squeezed lime juice (from about 1 medium lime)
• 1/2 teaspoon lime zest
• 1 tablespoon agave nectar or granulated sugar
• 1/2 teaspoon minced garlic (from 1 medium clove)
• 1/2 teaspoon kosher salt
• 1/4 cup olive oil
• Freshly ground black pepper
• 1 1/2 to 1 3/4 pounds flank steak, set out at room temperature for 30 minutes
• 1 tablespoon olive oil
• Kosher salt
• Freshly ground black pepper
• 1 medium red bell pepper, cut into thin slices
• 1 cup cooked black beans
• 1 cup cooked black-eyed peas
• 6 ounces baby arugula, washed and thoroughly dried (about 6 packed cups)
• Kosher salt
• Freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the lime juice, lime zest, agave nectar or sugar, minced garlic and 1/2 teaspoon kosher salt in a bowl. Whisk in the 1/4 cup olive oil and a grind of black pepper, then stir in the diced red onion and let it sit for 10 minutes.

2. Season the flank steak on both sides with kosher salt and black pepper. Rub it with the 1 tablespoon olive oil and let it stand at room temperature while you heat the pan.

3. Heat a large cast-iron skillet or grill pan over high heat until very hot. Sear the steak 4 to 6 minutes per side, turning once, until an instant-read thermometer reads at least 145°F (63°C) in the thickest part.

4. Transfer the steak to a cutting board and rest it for 3 minutes, then slice it thinly across the grain.

5. Meanwhile, toss the sliced red bell pepper, cooked black beans and cooked black-eyed peas with about half of the dressing, and season with a pinch of salt and pepper.

6. Place the baby arugula in a large bowl, season lightly with kosher salt and black pepper, and toss with the remaining dressing. Dry the arugula well before dressing it so it stays crisp.

7. Divide the arugula among plates, spoon the bean and pepper mixture over it, and top with the sliced steak. Spoon any remaining dressing from the bowl over the top and serve.