Friday, June 1, 2012

Flank Steak with Arugula Salad

Our CSA gave us the heads up that we could expect arugula in our share this week. Yay! It's only my favorite lettuce ever! (Is it weird to have a favorite lettuce? My husband's favorite is Boston Bibb - yes, we often have deep conversations.)

I came across this recipe as I was perusing our most recent Food Network Magazine. Unfortunately I did not have enough arugula, so I subbed in some romaine that we had in the fridge and some red leaf that also came in our share.

The original recipe did not call for marinating the steak, but I always like to marinate flank and skirt steak since they can be pretty tough. This marinade paired beautifully with the salad! We will definitely be making this again this summer!

Flank Steak with Arugula Salad
4 T olive oil, plus more for drizzling
2 ciabatta rolls, cut into cubes (about 5 cups)
1 clove garlic, finely chopped
Kosher salt and freshly ground pepper
1/2 c sliced radishes
2 c cherry tomatoes, halved
1/2 c fresh basil leaves, chopped
2 T capers, plus 2 T brine from the jar (I used olives because we don't like capers)
1 1/4 lb skirt steak (we used flank steak instead, marinated for 12 hours)
6 cups baby arugula

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 (or olives) 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 (only use pepper if you marinate the steak), 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.

Flank Steak Marinade
1/3 c olive oil
2 cloves garlic, minced
2 T red wine vinegar
1/3 c soy sauce
1/4 c honey
1/2 t freshly ground black pepper

Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag or plastic container. Coat the steak well with the marinade. Chill and marinate for at least 2 hours and up to overnight.