Flank Steak With Roasted Endive, Spring Onion Agrodolce, And Arugula Recipe

Name: Flank Steak With Roasted Endive, Spring Onion Agrodolce, And Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup honey; 12 ounces spring onions, trimmed and quartered; 1/2 cup sherry vinegar; 2 tablespoons olive oil, divided; 6 heads Belgian endive (about 1 pound), halved lengthwise; 3/4 teaspoon salt, divided; 3/4 teaspoon freshly ground black pepper, divided; 2 tablespoons chopped fresh oregano, divided; 1 1/2 teaspoons Hungarian sweet paprika; 1 (1-pound) flank steak, halved crosswise; 6 cups arugula leaves (about 4 ounces); 2 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice

Servings: persons

1/2 cup honey
12 ounces spring onions, trimmed and quartered
1/2 cup sherry vinegar
2 tablespoons olive oil, divided
6 heads Belgian endive (about 1 pound), halved lengthwise
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons chopped fresh oregano, divided
1 1/2 teaspoons Hungarian sweet paprika
1 (1-pound) flank steak, halved crosswise
6 cups arugula leaves (about 4 ounces)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice

1
Place honey in a medium saucepan over medium heat; cook 2 minutes or until heated. Add onions to pan; stir to combine. Stir in vinegar; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until onions are tender. Cook, uncovered, 20 minutes or until syrupy.
2
Preheat oven to 375u00b0.
3
Heat an ovenproof grill pan over medium-high heat. Add 1 tablespoon oil to pan, swirling to coat. Sprinkle endive evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add endive, cut sides down, to pan. Cook 1 minute or until lightly browned. Turn endive; place pan in oven. Bake at 375u00b0 for 15 minutes or until endive is tender. Remove endive from oven; cover and keep warm. Wipe pan clean.
4
Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 1 tablespoon oregano, and paprika in a small bowl. Sprinkle beef evenly with oregano mixture. Heat grill pan over medium-high heat. Add remaining 1 tablespoon oil to pan, swirling to coat. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness. Let stand 10 minutes before cutting across the grain into thin slices.
5
Combine remaining 1 tablespoon oregano, arugula, oil, and juice in a medium bowl; toss gently. Serve steak with endive and arugula salad; top steak with onion mixture.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1/2 cup honey, 12 ounces spring onions, trimmed and quartered, 1/2 cup sherry vinegar, 2 tablespoons olive oil, divided, and more.

Yes, Flank Steak With Roasted Endive, Spring Onion Agrodolce, And Arugula falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Flank Steak With Roasted Endive, Spring Onion Agrodolce, And Arugula

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