Ingredients
The following ingredients have 4 Servings
- 1 flank steak, about 1 1/4 lb.
- 6 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 1 lb. small red potatoes, quartered
- 1 Tbs. Dijon mustard
- 1 Tbs. white wine vinegar
- 2 tsp. white wine or vermouth (optional)
- 1 large shallot, minced
- 4 cups arugula, whole leaves, plus 1/2 cup finely chopped arugula
- 2 tsp. balsamic vinegar
Instruction
- <b>Marinate the steak</b>
- Place the flank steak on a large dish and brush both sides with 1 Tbs. of the olive oil. Season generously with salt and pepper. Let stand for 1 hour at room temperature or up to 8 hours in the refrigerator (return to room temperature before cooking).
- <b>Make the potato salad</b>
- Place a steamer rack in a saucepan. Fill the pan with water to just below the base of the steamer rack and bring to a simmer. Add the potatoes, cover and cook until they are just tender but not falling apart, 12 to 15 minutes. Drain and let cool.
- In a large bowl, whisk together the mustard, white wine vinegar, wine, 3 Tbs. of the olive oil, 1/4 tsp. salt and a pinch of pepper until smooth. Stir in the shallot and the chopped arugula. Add the potatoes and toss to coat evenly.
- <b>Cook the steak and assemble the salad</b>
- Preheat a large, heavy fry pan or grill pan over high heat. Add the steak and cook, turning once, 4 to 6 minutes per side for rare to medium-rare, or until done to your liking. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the steak across the grain into thin slices.
- Place the arugula leaves in a large bowl, drizzle with the remaining 2 Tbs. olive oil and toss to coat evenly. Add 1/4 tsp. salt, a pinch of pepper and the balsamic vinegar and toss again. Arrange the potato salad and warm steak slices on plates, top with the arugula leaves and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Salad,</I> by Brigit L. Binns (Oxmoor House, 2007).
