Flank Steak Salad with Pomegranate Vinaigrette
Flank steak is perhaps my favorite cut of beef these days. It grills beautifully and quickly and only a fast marinade is necessary to infuse it with flavor. Frequently used for fajitas and stir fries, I personally love flank steak best for beef salads, tacos and sandwiches, and if cooked right it tastes great served either warm or cold.
I’ve also been on a pomegranate kick lately as winter is the tasty fruit’s season, and the pomegranate arils add such a burst of color and texture to salads, desserts and other dishes. So the idea for this flank steak salad struck me as a great way to make a winter season salad with lots of crunch, flavor and nutrition. It doesn’t take long to prepare and makes a fun change of pace from a “boring” steak and potatoes dinner with a little Indian-inspired spiciness in the marinade.
The amounts listed below are enough to serve 4 people. You may have leftover steak, but no worries-it’s great the next day on a sandwich or perhaps to top a lunchtime salad. You can also easily cut the amounts down to serve just two.
1 1.5-2 pound flank steak
1 pound small red skinned potatoes
1 red onion
3-4 medium tomatoes
5 oz. package of arugula (try a spinach/arugula blend it you like!)Marinade:
3 cloves minced garlic
Juice of 2 lemons and 1/2 orange
1 tsp roasted ground cumin powder
1/4 cup olive oil
1 Serrano pepper, de-seeded and finely chopped
1 tsp salt
1 tsp chopped fresh mint or 1/2 tsp dried
1/4 cup chopped cilantro
Juice of 1 orange
1/2-2/3 cup olive oil
4 tbsp balsamic or fruity vinegar
1 tbsp sea salt
1 tbsp wholegrain mustard
Fresh ground black pepper
Assemble the steak marinade ingredients and blend well. Lay the steak flat in a large dish and coat with the marinade (alternatively, put the steak in a ziplock-type plastic bag and pour in marinade.) Cover dish with saran wrap and allow steak to marinate for 30 minutes at room temperature, flipping once half-way through.Meanwhile, start pre-heating your grill pan, outdoor grill or broiler and assemble the other ingredients.
The steak is in the marinade…time to let it do its work!
Wash the potatoes and cook them for about 15 minutes in a pot of boiling salted water, until fork-tender but not mushy.Immediately drain and chill the potatoes in a bowl of ice water. When cool to the touch, slice potatoes into halves or quarters depending on their size. Set aside.
To prepare the other salad ingredients, begin by thinly slicing the red onion and placing the slices in a bowl of cold water. (This will take some of the “bite” out of the onion and make it easier
to digest.) Chop the tomatoes and lightly salt them. Wash and dry the arugula.Remove the arils (seeds) from the pomegranate and combine them with the other dressing ingredients. Taste to adjust the seasoning as you like it and depending on the type of vinegar you are using; I like my dressing fairly tangy so I start it with just 1/2 cup olive oil and only add more if I think it needs a more mellow taste.
Remove steak from marinade and cook until just medium-rare (or to your liking, but flank steak is best enjoyed if not overcooked!) If using a grill pan or outdoor grill about 5 minutes per side should do it, basting with some of the marinade when you flip the steak. If you don’t have a grill handy the steak can also be prepared under a hot broiler.When done, allow the steak to rest for 10 minutes before slicing.
Combine the arugula, potatoes, red onion slices and chopped tomatoes in a bowl and toss well. Place the mixed salad into serving bowls or large plates and top with the thinly sliced flank steak. Spoon over vinaigrette, making sure to get lots of the pomegranate arils onto each plate. (Do not overdress the salad; instead, serve any remaining dressing on the side for those who wish it or to use as a dipping sauce for the steak.)
Serve and enjoy!
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