Arugula Flank Steak And Blue Cheese Salad Recipes

FLANK STEAK AND ARUGULA SALAD

Steps:

• In a small bowl, combine chili powder, oregano, cumin, and 1/2 teaspoon salt. Rub spice mixture evenly over flank steak to coat.
• In a large skillet, heat oil over medium heat. Add steak; cook until browned on one side, 5 to 8 minutes. Turn; cook until browned on other side, 5 to 8 minutes for medium-rare (reduce heat if browning too quickly). Remove steak from skillet; let rest at least 5 minutes before thinly slicing.
• In a medium bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula; toss to coat with dressing. Divide among four plates; serve with steak, and crumble goat cheese over the top.

SKIRT STEAK WITH ARUGULA SALAD

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes. Add the garlic and 1/4 teaspoon each salt and pepper and cook, tossing, until the garlic is slightly golden, about 30 seconds. Transfer to a large bowl; wipe out the skillet. Add the radishes, tomatoes, basil, capers and caper brine to the bowl and toss to combine.
• Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Season the steak with salt and pepper, add to the pan and sear until browned on the bottom, about 5 minutes. Turn and sear until browned on the other side, 3 to 5 more minutes. Transfer the steak to a cutting board and let rest 5 minutes.
• Add the arugula and the remaining 2 tablespoons olive oil to the bowl with the salad and toss to coat; season with salt and pepper. Thinly slice the steak against the grain and divide among plates. Serve with the salad.

ARUGULA, FLANK STEAK AND BLUE CHEESE SALAD

Steps:

• Set oven to 425. Prepare corn: place in sink in cold water for 15 min. Remove, then place on baking sheet. Prepare garlic: Cut approx. 1/2" off top end. Put pinch salt and drizzle with olive oil. Tent in aluminum foil. Prepare peppers: Rinse and dry. Rub olive oil on skin. Place in baking pan. Place corn, garlic and peppers into oven for approx. 45 min. Looking for the corn to roast, the garlic to become fragrant and soft, and the peppers to blister. When all are roasted remove from oven. Place peppers into aluminum bowl and cover tightly with plastic wrap. Let cool. Remove stem and seeds with paring knife and paper towel. Keep juice. Cut into 1/2" dice and place back into bowl with juice. Set aside. Remove husks from corn and cut off kernels. Set aside. Squeeze garlic into bowl. Set aside. Make Vinaigrette: In small pan sweat shallots in 1 TB olive oil. Add 1 TB Sherry Vinegar. Let liquid cook off. Set aside. In food processor, put in half of peppers (both red and yellow) and puree. Add shallot, salt and pepper, all but 1 tsp. roasted garlic, honey and Sherry vinegar. Puree while slowly adding 1/2 cup olive oil. Use the pepper liquid to thin if needed. Adjust seasonings and refridgerate. Prepare steak: Marinade steak for 45 min-1 hour in 1/8 cup olive oil, few TB sherry vinegar, remaining 1 tsp.roasted garlic and choice of herbs. Grill steak on hot grill. Sprinkle salt and pepper on steak, then grill to desired doneness. Let sit for 10 min. then slice against the grain. Assembly: Place Arugula greens on plate. Add steak, blue cheese, roasted corn, remaining peppers. Add vinaigrette. Top with walnuts.

ROSEMARY FLANK STEAK WITH ARUGULA SALAD

Steps:

• Combine 2 tablespoons olive oil, 2 grated garlic cloves and the chopped rosemary in a small bowl. Pierce the steak all over with a fork; rub with the garlic oil. Let marinate 10 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the remaining 1 grated garlic clove and cook, stirring occasionally, until softened, about 30 seconds. Add the beans and their liquid, the rosemary sprig and 1/2 cup water. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper. Cover and set aside to keep warm.
• Meanwhile, toss the red onion and lemon juice in a large bowl; set aside. Heat a grill pan over medium-high heat; brush with olive oil. Season the steak with salt and pepper and grill until marked and cooked through, 5 minutes per side. Transfer to a cutting board.
• Add the arugula and the remaining 2 tablespoons olive oil to the bowl with the onion; season with salt and pepper and toss. Discard the rosemary sprig from the beans and stir in the parsley; thin with water if needed. Slice the steak against the grain and serve with the beans. Top each serving with the arugula salad and parmesan.

FLANK STEAK AND ARUGULA SALAD

Steps:

• In a large bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula, and toss to coat. Divide salad among four plates; top with steak and goat cheese.