Pan-fried flank steak with arugula salad
9
- Prep Time15 mins
- Total Time45 mins
- Makes4 servings
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 30g, Carbohydrates 11g, Fat 28g, Fibre 2g, Sodium 705mg.
Excellent source of vitamin B12.