Flank Steak and Arugula Salad Recipe

Name: Flank Steak and Arugula Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup small-dice red onion; 2 tablespoons plus 1 teaspoon freshly squeezed lime juice (from about 1 medium lime); 1/2 teaspoon lime zest; 1 tablespoon agave nectar or granulated sugar; 1/2 teaspoon minced garlic (from 1 medium clove); 1/2 teaspoon kosher salt; 1/4 cup olive oil; Freshly ground black pepper; 1 1/2 to 1 3/4 pounds flank steak, set out at room temperature for 30 minutes; 1 tablespoon olive oil; Kosher salt; Freshly ground black pepper; 1 medium red bell pepper, cut into thin slices; 1 cup cooked black beans; 1 cup cooked black-eyed peas; 6 ounces baby arugula, washed and thoroughly dried (about 6 packed cups); Kosher salt; Freshly ground black pepper

Servings: persons

1/4 cup small-dice red onion
2 tablespoons plus 1 teaspoon freshly squeezed lime juice (from about 1 medium lime)
1/2 teaspoon lime zest
1 tablespoon agave nectar or granulated sugar
1/2 teaspoon minced garlic (from 1 medium clove)
1/2 teaspoon kosher salt
1/4 cup olive oil
Freshly ground black pepper
1 1/2 to 1 3/4 pounds flank steak, set out at room temperature for 30 minutes
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
1 medium red bell pepper, cut into thin slices
1 cup cooked black beans
1 cup cooked black-eyed peas
6 ounces baby arugula, washed and thoroughly dried (about 6 packed cups)
Kosher salt
Freshly ground black pepper

1
Combine the onion, lime juice, lime zest, agave nectar, garlic, and salt in a large, nonreactive bowl.
2
Whisking continuously, add the oil in a thin stream until well blended.
3
Season well with pepper and set aside.
4
Blot both sides of the steak with paper towels, rub with the oil, and season generously with salt and pepper.
5
Heat a large, heavy-bottomed frying pan over medium-high heat until hot, about 3 minutes.
6
Add the steak and cook until browned, about 4 to 5 minutes per side for medium rare.
7
Remove to a cutting board to rest before slicing, at least 5 minutes.
8
Add the bell pepper, black beans, and black-eyed peas to the bowl of reserved dressing and toss to coat.
9
Cut the flank steak against the grain into 1/8- to 1/4-inch-thick slices.
10
Add the steak and arugula to the bowl and toss to evenly coat.
11
Season well with salt and pepper.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup small-dice red onion, 2 tablespoons plus 1 teaspoon freshly squeezed lime juice (from about 1 medium lime), 1/2 teaspoon lime zest, 1 tablespoon agave nectar or granulated sugar, and more.

Yes, Flank Steak and Arugula Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!