Flank Steak Arugula Salad
Grill flank steak for about 4-5 minutes per side or until the internal temperature reaches 130-135 degrees F. Heat grill to 500 degrees.
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Ingredients 1 flank steak about 500g 1-in.
Flank steak arugula salad. Slices of tender pink meat are then arranged on a platter and topped with arugula scallion parsley and chunks of salty feta dressed in the tangy marinade. In this recipe flank steak is quickly marinated in olive oil lemon garlic cumin and sumac then broiled until the surface is slightly charred. Quickly spray grill with a non stick oil we us olive then immediately place the flank steak on the grill.
Place sliced steak on top and dress to taste. Let steak rest for 5-10 minutes and then cut into thin slices against the grain. Cut steaks across the grain into thin slices.
In a bowl combine the arugula blue cheese shallots and parsley and drizzle the remaining dressing over the top. This gave us a medium-rare steak. Grill bread for about 2-3 minutes per side or until golden brown.
Thick at room temperature 13 cup olive oil divided 1 tsp salt divided 12 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. In a small bowl whisk together the olive oil lemon juice garlic cumin and sumac. Toss arugula with salad.
Cook the steak and assemble the salad Preheat a large heavy fry pan or grill pan over high heat. Slice the steak arrange the slices on a platter top with the arugula salad and serve. While the steak is cooking chop tomatoes and assemble the salad.
Transfer the steak to a cutting board and let stand for 5 minutes. Step 2 Combine remaining 14 teaspoon pepper chives and next 4 ingredients through 18 teaspoon salt stirring with a. Let stand at room temperature for 15 minutes or cover and refrigerate overnight.
Flip the steak and repeat the instructions above. Arugula Flank Steak Salad with Pears and Blue Cheese Filling savory and delicious this Flank Steak Salad is topped with fresh pears toasted pecans and lots of. Season with salt and pepper and toss together well.
Add the steak and cook turning once 4 to 6 minutes per side for rare to medium-rare or until done to your liking. Grill the steak for about 8 minutes then flip and grill the other side for 8 minutes. Cook for 3 minutes then turn to get a cross hatch grill mark and cook for 3 minutes.
Remove flank steak from refrigerator and let sit at room temp for 30 minutes or so. Spoon half of the dressing over both sides of the steak then sprinkle both sides with salt and pepper. Flank Steak and Arugula Salad Turn leftover meat from Flank Steak with Parsley-Garlic Sauce page 194 into one of these weeknight dinners.
Place the steak on a plate. Adjust according to your grill.
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