Beef Flank Steak Serving atop Arugula Greens Salad

Beef Flank Steak Serving atop Arugula Greens Salad

Sizzling Flank Steak and Arugula Salad: A Flavor-Filled Dish with Grilling Tips and Beverage Pairing Suggestions

Ingredients:

• 1.5 lbs flank steak
• 2 Tbs. extra-virgin olive oil
• 3 Tbs. fresh lime juice
• 2 cloves garlic, minced
• 1 tsp. salt
• 1 tsp. black pepper
• 6 cups baby arugula
• 1 large red bell pepper, sliced
• 1 cup black beans
• 1 cup black-eyed peas

Instructions:

Step 1: Prepare the Steak

1. Combine olive oil, lime juice, garlic, salt, and pepper in a large bowl.
2. Add flank steak, coating both sides evenly. Let it marinate for 30 minutes at room temperature or up to 8 hours in the refrigerator.
3. Remove steak from marinade, allowing any excess liquid to drip off. Save the marinade for the salad dressing.

Step 2: Grill the Steak

1. Preheat grill to medium-high heat (approximately 375°F). Grill the steak on uncovered grates for 8 minutes (for medium-rare) or until desired doneness. Let it rest for 5 minutes before slicing.
2. If you prefer an indoor meal, sear the steak in a hot, well-seasoned cast-iron skillet with 1 Tbs. olive oil for about 4 minutes per side for medium-rare.
3. Rest and slice the steak against the grain.

Step 3: Make the Salad

1. Combine arugula, red bell pepper, black beans, and black-eyed peas in a large bowl.
2. Whisk marinade to recombine, then pour over the salad, tossing evenly to coat. Season with additional salt and pepper if needed.

For a Slacker Solution: Use canned beans and your favorite store-bought lime vinaigrette.

Enrichment Data:

Overall:

Flank Steak and Arugula Salad: A Grilled Deliciousness with a Kick!

Enhanced Ingredients:

• Spice it up!: Add a pinch of red chili flakes or cayenne pepper to the marinade for a spicy twist.
• Tame the heat: Balance the spice by including jalapeño slices or diced avocado in the salad.
• Low-Carb Variation: Swap bell peppers and black-eyed peas with shredded cabbage and sliced cucumbers.

Grilling Tips:

• Meat Temperature: A cooking thermometer is crucial for accurate grilled steak doneness, with recommended temperatures as follows: Rare (120°F), Medium-Rare (130°F), Medium (140°F), and Well-Done (150°F).
• Proper Resting: Allowing the steak to rest for 5 minutes post-grilling ensures the juices redistribute throughout the meat, resulting in a juicier dish.
• Marinating Time: Longer marinating times, up to 8 hours, can help tenderize and add flavor to the steak.

Beverage Pairing Suggestions:

• Pinot Noir or Malbec Wine: A light-bodied wine permits a harmonious marriage of flavors with the bold salad ingredients.
• Beer: A crisp light lager or pale ale offers a refreshing contrast to the richness of the feta and steak.
• Mocktail: If going alcohol-free, blend freshly squeezed lime juice, sparkling water, a splash of agave nectar, and a dash of rosemary for a zesty non-alcoholic beverage to complement the dish.

1. The dressing for the Arugula Salad in the Sizzling Flank Steak recipe can be made from the saved marinade, which includes extra-virgin olive oil, lime juice, garlic, salt, and pepper.
2. The 'unsalad' section of the recipe, if followed, wouldn't require the preparation of a dressing as it suggests using a store-bought lime vinaigrette instead, along with canned beans for convenience.
3. The Enrichment Data for the Flank Steak and Arugula Salad suggests adding arugula, red bell pepper, black beans, and black-eyed peas to the salad, but the Low-Carb Variation proposes swapping the bell peppers and black-eyed peas with shredded cabbage and sliced cucumbers for a lower-carb option.
4. For those seeking a spicy variation, the Enhanced Ingredients section suggests adding red chili flakes or cayenne pepper to the salad's marinade to amp up the heat, while jalapeño slices or diced avocado can be included to help balance the spice.

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