FLANK STEAK AND ARUGULA SALAD
For a tasty salad dressing without oil, we mixed salsa with some vinegar. You can use any prepared salsa: hot or mild, red or green, plain or fruity.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 308 g, Fat 16 g, Fiber 2 g, Protein 31 g
SKIRT STEAK WITH ARUGULA SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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 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, 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.
Nutrition Facts : Calories 559, Fat 30 grams, SaturatedFat 8 grams, Cholesterol 84 milligrams, Sodium 700 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 43 grams
ARUGULA AND STEAK SALAD WITH FRENCH FRY CROUTONS
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
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.
ROSEMARY-GARLIC STEAKS WITH ARUGULA, TOMATOES AND PARMIGIANO-REGGIANO
This is a simple supper my husband and I have often, especially in the warm summer months.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat grill or grill pan to medium-high to high.
- Rub room temperature meat with cut garlic. Drizzle the meat with olive oil, rub with rosemary and season liberally with salt and pepper or grill seasoning. Cook steaks 4 minutes on each side for medium, let rest 5 minutes then slice.
- Dress greens and halved or chopped tomatoes with the juice of 1 lemon, 2 tablespoons olive oil and salt and pepper. Pile salad on top of sliced steak and garnish with long grates of cheese made with vegetable peeler.
ROSEMARY STEAK
This is a wonderful steak dish that was prepared for me when I lived in Argentina. This Argentinean steak dish is quite popular in various restaurants around Buenos Aires.
Provided by Susan Wilson
Categories World Cuisine Recipes Latin American South American Argentinian
Time 3h16m
Yield 4
Number Of Ingredients 4
Steps:
- Combine the red wine, salt and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours.
- Heat a large griddle or cast-iron skillet over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. The internal temperature should be at least 145 degrees F (62 degrees C) for medium rare. Pour in the wine mixture, and allow it to boil for a minute. Serve steaks with sauce on a deep platter.
Nutrition Facts : Calories 506.3 calories, Carbohydrate 1.6 g, Cholesterol 107.7 mg, Fat 34.9 g, Protein 33.3 g, SaturatedFat 14.4 g, Sodium 667.2 mg, Sugar 0.4 g
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