Steak and Salad
Simple light dinner
Ingredients
Steak Marinade
- 3/4 cup soy sauce low sodium if you have it
- 1/4 olive oil
- 1/4 packed brown sugar
- 1 tablespoon cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1/2 teaspoon ground black pepper
- 2 teaspoon chopped garlic
- 1½ pound flank steak
Salad Dressing
- 2 tablespoons red wine vinegar
- 1 tablespoon orange juice I squeezed a few mandarin oranges for this
- 1 tablespoon honey
- 2 teaspoon poppy seeds
- 1 teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- Kosher salt and black pepper
Instructions
steak
- Add all the ingredients minus the steak into a large plastic zip-loc bag, squish or shake the closed bag until everything is combined.
- Add the steak to the bag, get out as much of the air as you can, re-seal the bag and let it sit in the fridge for at least 2 hours up to 24 hours.
- I like cooking this out on the grill, you can cook it in a cast iron on the stove top. You'll want to cook it on medium-high heat for 5 minutes on the first side, flipping once and then cook for another 3-5 minutes. this is how I cook mine to medium rare.
- Let the steak rest for 5-10 minutes on a tray lightly covered with some tinfoil. You want to slice the steak against the grain into thin angled slices.
Arugula salad
- In a medium bowl, whisk together red wine vinegar, orange juice, honey, poppy seeds, and mustard. Slowly pour in oil while whisking until incorporated. Season with salt and pepper.I usually make mine in a mason jar by adding all the ingredients, sealing and vigorously shaking everything till it is all mixed together.
- While the steak is resting you can assemble the salad. In a large bowl take you washed and dried arugula. toss with some of the dressing. You can add the orange slices, and nuts to the bowl or as I did; I placed a pile of the arugula onto the plates, then topped with several oranges and a handful of marcona almonds.