Pan-fried flank steak with arugula salad

3

PREP TIME

15 min

TOTAL TIME

45 min

Serves

4

Pan-fried flank steak with arugula salad

Photo, Erik Putz.

Ingredients

  • 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.

 

Chatelaine Quickies: Thai steak salad

Nutrition (per serving)

  • Calories
  • 419,
  • Protein
  • 30 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 28 g,
  • Fibre
  • 2 g,
  • Sodium
  • 705 mg.
  • Excellent source of
  • vitamin B12
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