flank steak and arugula salad
I am sure you have all noticed that my recipes are mostly light and healthy. I tend to eat that way in the summer as I live in sunny southern California and am in a bathing suit every weekend. It sucks to be me, I know.
This fall however, you will see a dramatic difference in my recipes. I am from Indiana. Comfort food is my middle name and I can only be parted from it for so long. As the leaves change, look for my recipes to become for more down home. Expect my famous chili, lasagna, meatballs, enchilada recipes and more.
But, while I still have to shove my ass into a bikini, I LOVE this salad. It is a great meal on its own for two people or an excellent side salad for four. The flavor of the beans and arugula in combination will knock your socks off. Arugula has such a smoky taste. I hope you enjoy.
Salad
1/3 cup red onion, finely chopped
5 oz arugula lettuce
1 pint cherry tomatoes, cut in half
1/2 pound green beans (The thinner the bean, the better the flavor. Look for haricot verts when available.)
Shaved Parmesan (Buy a block and use a potato peeler to shave chunks off)
Dressing (This makes extra so you can use it all week.)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon pepper fresh ground
1/2 teaspoons sugar
Flank Steak
3/4 pound flank steak
2 tablespoons olive oil
1/2 teaspoon salt
pepper
Combine all ingredients for the dressing and let it sit as long as possible. I make it in the morning, and leave it on the counter all day.
Put four cups of water on the stove and bring to boil.
While waiting, prepare the flank steak. Put olive oil in skillet. Coat both sides with salt and pepper. Cook over medium heat until cooked the way you like it. Remove and place on cutting board. Don't cut until ready to serve or you will lose the juices and the meat will get tough and dry.
When water is boiling, drop in green beans. Get a bowl of ice water ready. The beans will only cook 3-4 minutes. Quickly remove with a slotted spoon and place in ice water. This stops the cooking process and keeps the beans crisp. After a couple of minutes, remove beans and pat them dry so your salad isn't watery.
Combine all salad ingredients except the parmesan. Slice the steak and place over the top of the salad. Shake the amount of dressing you desire over the salad. Shave the parmesan on top. Enjoy.
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