1
flank
steak
, about 500g, 1-in. thick, at room temperature
1/3 cup
olive oil
, divided
1 tsp
salt
, divided
1/2 tsp
pepper
, divided
1 medium
sweet
onion
, thinly sliced
3
cloves
garlic
, minced
3 tbsp
sherry
vinegar
1 283-g pkg
multi-coloured cherry
tomatoes
2 tsp
grainy Dijon
mustard
1/2 tsp
dried
oregano
1 142-g pkg
baby
arugula
Instructions
POSITION rack in centre of oven, then preheat to 250F. Rub both sides of steak with 1 tbsp oil, then 1/2 tsp salt and 1/4 tsp pepper, and place on a rack on a baking sheet.
ROAST until rare or until it reaches 110F, about 20 min. Remove from oven.
HEAT 1 tbsp oil in a large frying pan over high. Sear steak until dark brown, 1 to 2 min per side. Transfer to a plate.
REDUCE heat to medium. Add 1 tbsp oil and onion to pan. Cook until onion is softened, about 3 min. Stir in garlic, vinegar and tomatoes. Cook until tomatoes burst, 2 to 3 min.
WHISK remaining 3 tbsp oil, juices from steak plate, Dijon and oregano in a large bowl. Toss in tomato mixture and arugula. Divide among plates, top with thinly sliced steak.
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