Arugula Flank Steak And Blue Cheese Salad Recipes

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.

Steps:

• For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

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.

Steps:

• Arrange arugula on a serving platter. Top with steak slices, red onion and bell pepper.
• Combine lemon juice, olive oil, honey mustard, and lemon zest. Season, to taste, with salt and black pepper. Toss with salad greens. Top with shaved Parmesan just before serving.