Steak and Salad

Simple light dinner

Servings: 4 people

Author:

Dinner

American

flank steak arugula salad dressing flank steak marinade marinated flank steak

Instructions

1 Add all the ingredients minus the steak into a large plastic zip-loc bag, squish
or shake the closed bag until everything is combined.
2 Add the steak to the bag, get out as much of the air as you can, re-seal the bag
and let it sit in the fridge for at least 2 hours up to 24 hours.
3 I like cooking this out on the grill, you can cook it in a cast iron on the
stove top. You'll want to cook it on medium-high heat for 5 minutes on the first
side, flipping once and then cook for another 3-5 minutes. this is how I cook
mine to medium rare.
4 Let the steak rest for 5-10 minutes on a tray lightly covered with some tinfoil.
You want to slice the steak against the grain into thin angled slices.
5 In a medium bowl, whisk together red wine vinegar, orange juice, honey, poppy
seeds, and mustard. Slowly pour in oil while whisking until incorporated. Season
with salt and pepper.

I usually make mine in a mason jar by adding all the ingredients, sealing and
vigorously shaking everything till it is all mixed together.
6 While the steak is resting you can assemble the salad. In a large bowl take you
washed and dried arugula. toss with some of the dressing. You can add the orange
slices, and nuts to the bowl or as I did; I placed a pile of the arugula onto
the plates, then topped with several oranges and a handful of marcona almonds.