Seared sliced flank steak over peppery arugula with shaved Parmesan and cherry tomatoes, dressed in a low-sugar balsamic-olive oil vinaigrette.
Let the steak rest 5 minutes before slicing so the juices stay in the meat. Slice the steak thinly against the grain for the most tender bite.
Use a sharp vegetable peeler or cheese plane for clean, thin Parmesan shavings. Balsamic vinegar adds sweetness, so keep the quantity to 1 tbsp to stay low in sugar.
Ingredients
Scale
Measurement units
- 5 oz flank steak or sirloin
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 1 tbsp olive oil (divided)
- 2 cups arugula
- ½ cup cherry tomatoes
- 1 oz Parmesan cheese
- 1 tbsp balsamic vinegar
- 1 tbsp extra-virgin olive oil (for dressing)
- ½ tsp Dijon mustard (for dressing)
- 1 small clove garlic (for dressing)
Ingredients
Scale
Measurement units
- 5 oz flank steak or sirloin
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 1 tbsp olive oil (divided)
- 2 cups arugula
- ½ cup cherry tomatoes
- 1 oz Parmesan cheese
- 1 tbsp balsamic vinegar
- 1 tbsp extra-virgin olive oil (for dressing)
- ½ tsp Dijon mustard (for dressing)
- 1 small clove garlic (for dressing)
Instructions
Season and rest the steak
Pat the 5 oz steak dry and season both sides generously with kosher salt and freshly ground black pepper.
Let the steak sit at room temperature while you prepare the remaining ingredients.
Sear the steak
Heat olive oil (1 tbsp) in a heavy skillet over high heat until just smoking.
Sear the steak 3 to 4 minutes per side for medium-rare, until a deep brown crust forms.
Transfer the steak to a cutting board and rest for 5 minutes.
Equipment: Heavy skillet (cast iron or stainless steel), Cutting board and sharp knife
Make the balsamic-olive oil dressing
Whisk balsamic vinegar (1 tbsp), extra-virgin olive oil (1 tbsp), Dijon mustard (½ tsp), and 1 small clove minced garlic (1 small clove) in a small bowl until emulsified.
Season the dressing with a pinch of kosher salt and black pepper to taste.
Equipment: Small bowl or jar
Assemble the salad
Place arugula (2 cup) in a shallow bowl and scatter 0.5 cup halved cherry tomatoes (½ cup) over it.
Drizzle the dressing over arugula (2 cup) and toss gently to coat.
Shave 1 oz Parmesan over the salad with a vegetable peeler.
Equipment: Small bowl or jar
Slice and serve
Slice the rested steak thinly against the grain.
Arrange the steak slices over the dressed arugula and serve immediately.
Before you cook
Cook notes
- • Let the steak rest 5 minutes before slicing so the juices stay in the meat.
- • Slice the steak thinly against the grain for the most tender bite.
- • Dress the arugula just before serving so it stays crisp and peppery.
- • Balsamic vinegar adds sweetness, so keep the quantity to 1 tbsp to stay low in sugar.
- • Use a sharp vegetable peeler or cheese plane for clean, thin Parmesan shavings.
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