Flank Steak, Arugula & Potato Salad
- 1 flank steak, about 1 1/4 lb.
- 6 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 1 lb. small red potatoes, quartered
- 1 Tbs. Dijon mustard
- 1 Tbs. white wine vinegar
- 2 tsp. white wine or vermouth (optional)
- 1 large shallot, minced
- 4 cups arugula, whole leaves, plus 1/2 cup finely chopped arugula
- 2 tsp. balsamic vinegar
Place the flank steak on a large dish and brush both sides with 1 Tbs. of the olive oil. Season generously with salt and pepper. Let stand for 1 hour at room temperature or up to 8 hours in the refrigerator (return to room temperature before cooking).
Make the potato salad
Place a steamer rack in a saucepan. Fill the pan with water to just below the base of the steamer rack and bring to a simmer. Add the potatoes, cover and cook until they are just tender but not falling apart, 12 to 15 minutes. Drain and let cool.
In a large bowl, whisk together the mustard, white wine vinegar, wine, 3 Tbs. of the olive oil, 1/4 tsp. salt and a pinch of pepper until smooth. Stir in the shallot and the chopped arugula. Add the potatoes and toss to coat evenly.
Cook the steak and assemble the salad
Preheat a large, heavy fry pan or grill pan over high heat. Add the steak and cook, turning once, 4 to 6 minutes per side for rare to medium-rare, or until done to your liking. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the steak across the grain into thin slices.
Place the arugula leaves in a large bowl, drizzle with the remaining 2 Tbs. olive oil and toss to coat evenly. Add 1/4 tsp. salt, a pinch of pepper and the balsamic vinegar and toss again. Arrange the potato salad and warm steak slices on plates, top with the arugula leaves and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).