Kitchen Notes

Flank Steak and Arugula Salad

by Rachel Saez on Jan 02, 2014

For the dressing

  • 2 lemons squeezed (lemon juice) 
  • 1/2 teaspoon minced garlic (from 1 medium clove)
  • 1/4 cup olive oil
  • 2 teaspoons of Chili Lab Sea Salt

For the steak:

  • 2 pounds flank steak, set out at room temperature for 30 minutes. 
  • season with Chili Lab Sea Salt on both sides.

For the salad:

  • 1 small avocado chopped in cubes 
  • 1 cup cannelloni beans drained
  • 6 ounces baby arugula, washed and thoroughly dried (about 6 packed cups)
  • small red union ( sliced thinly)

1. Combine olive oil, garlic, lemon juice and chili lab sea salt in a small bowl. Whisking continuously!

2. Blot both sides of the steak with paper towels, rub with the oil, and season generously with Chili Lab Sea Salt. Heat a large, heavy-bottomed frying pan over medium-high heat until hot, about 3 minutes.

3. Add the steak and cook until browned, about 4 to 5 minutes per side for medium rare.Finish cooking in the oven for at least 5 minutes.

4. Toss all the ingredients for for salad in a large bowl then add dressing and top with steak.

5.It's as simple as that!