Rosemary Flank Steak With Arugula Salad Recipes

ARUGULA AND STEAK SALAD WITH FRENCH FRY CROUTONS

Arugula and Steak Salad with French Fry Croutons image

Transform everything you love about classic steak frites--juicy steak and crispy fries--into a salad with arugula.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

3 cups frozen French fries (about half a 22-ounce bag)
1 1/2 teaspoons paprika
1 pound strip steak (3/4- to 1-inch thick)
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 tablespoon whole-grain mustard
2 1/2 tablespoons cider vinegar
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
8 ounces baby arugula (about 12 cups)

Steps:

Preheat the oven to 425 degrees F.
Toss the fries with 1 teaspoon of the paprika. Lay out in a single layer on a baking sheet and bake until crispy, about 30 minutes.
Sprinkle the steak with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1/2 tablespoon of the oil in a large skillet over medium-high heat until very hot. Add the steak and cook, flipping once, until brown on both sides and cooked to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board (reserve the skillet) and let rest 5 minutes.
Add 1/4 cup water and the remaining 1/2 teaspoon paprika to the skillet and boil over medium-high heat, scraping up any brown bits, until slightly reduced, about 30 seconds. Remove from the heat stir in the mustard, vinegar, soy sauce, Worcestershire and the remaining 2 tablespoons oil.
Thinly slice the steak against the grain. Pour any accumulated juices into the skillet with the vinaigrette in the skillet. Toss the arugula and vinaigrette together in a large bowl. Season with salt and pepper. Divide the salad, steak and French fries among 4 plates.

FLANK STEAK AND ARUGULA SALAD

Flank Steak and Arugula Salad image

Categories Salad Sauce Steak Arugula

Yield serves 4

Number Of Ingredients 6

Ingredients

1 cup salsa, homemade (see page 59) or store-bought
2 teaspoons balsamic vinegar
Coarse salt and freshly ground pepper
3 large bunches arugula (about 1 1/4 pounds), washed well and dried
1 pound cooked flank steak (see page 194), thinly sliced against the grain
1/2 cup crumbled fresh goat cheese (2 ounces)

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.

SOY-LEMON FLANK STEAK WITH ARUGULA

Soy-Lemon Flank Steak with Arugula image

It's a good idea to place the plastic bag holding the steak and marinade on a rimmed baking sheet or in a baking dish, in case of any leaks.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 1h30m

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
1/4 cup soy sauce
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons packed light-brown sugar
2 cloves garlic, smashed
1 1/2 pounds flank steak
1/2 bunch arugula (about 2 ounces), leaves torn if large
Coarse salt and freshly ground pepper
Lemon wedges, for serving

Steps:

Whisk together oil, soy sauce, lemon juice, brown sugar, and garlic in a bowl. Place flank steak inside a gallon-size resealable plastic bag. Add marinade, press out excess air, and seal. Let stand, turning bag occasionally, at least 1 hour at room temperature, or up to 6 hours in refrigerator (if refrigerating, let come to room temperature before grilling).
Heat grill to medium-high. Remove meat from marinade, reserving marinade, and pat off excess with paper towels. Grill, uncovered, turning once, until a thermometer inserted into thickest part registers 130 degrees for medium-rare, about 5 minutes on each side. Transfer to a cutting board and let stand 10 minutes.
Meanwhile, transfer marinade to a small saucepan and bring to a boil. Remove from heat.
Slice meat against the grain and arrange on a platter. Arrange arugula on top; season with salt and pepper. Drizzle 1 to 2 tablespoons sauce over meat and arugula. Serve with remaining sauce and lemon wedges.

HERBED STEAK WITH ARUGULA AND POTATOES

Herbed Steak with Arugula and Potatoes image

Although this dinner is free of gluten, dairy, soy, and nuts, no one who eats it will feel deprived.

Provided by Martha Stewart

Categories Beef Recipes

Number Of Ingredients 8

Ingredients

1 pound fingerling or other small potatoes
Coarse salt and ground pepper
1 1/2 pounds flank steak, patted dry
2 tablespoons plus 2 1/2 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary leaves
2 garlic cloves, finely chopped
2 teaspoons balsamic vinegar
6 ounces baby arugula (6 cups)

Steps:

Heat broiler with rack in second highest position. In a medium pot, bring potatoes to a boil in salted water over high. Reduce heat and cook at a rapid simmer until tender when pierced with a knife, 8 minutes. Drain potatoes; halve lengthwise. Place steak on a broiler-proof rimmed baking sheet. Season with salt and pepper. In a small bowl, combine 1 tablespoon plus 2 teaspoons oil, rosemary, and garlic, then pour over steak, turning to coat. Broil until steak is medium-rare, 7 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 10 minutes before slicing against the grain.
Meanwhile, in pot, heat 1 1/2 teaspoons oil over medium-high. Add potatoes, season with salt and pepper, and cook, stirring occasionally, until browned and crisp, 8 minutes. In a medium bowl, whisk together vinegar and 2 teaspoons oil; season with salt and pepper. Add potatoes and arugula; toss to combine. Serve with steak.

Nutrition Facts : Calories 439 g, Fat 22 g, Fiber 4 g, Protein 38 g, SaturatedFat 6 g

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