Ingredients
extra virgin olive oil
1lbflank steak,or skirt steak
salt and freshly ground pepper
½lettuce greens,head
1buncharugula,young leaves, tough stems removed
½red bell pepper,thinly sliced lengthwise and cut into 1-inch long pieces
4scallions,thinly sliced
1avocado,cut into bite-sized pieces
4ozgoat cheese,crumbled
Pomegranate seeds,or thinly sliced kumquats, optional
2tbsplemon juice
6tbspextra virgin olive oil
1½tbspDijon mustard,smooth, or ½ dry mustard
salt and pepper
Preparation
Heat a couple of teaspoons of oil in a cast-iron pan on high heat. Pat the steaks dry. Sprinkle the steaks on both sides with a little salt. Sear the steaks in the pan on both sides, just until nicely browned.
Remove pan from heat and cover. Let cook for a few minutes more, until the steak is done to your liking.
Let the steak rest before cutting, then cut thin slices. Remove from pan to a cutting board. Let rest for a few minutes before cutting. Cut thin slices, on a diagonal so you slice wide pieces, across the grain of the meat.
Toss together the lettuce greens, arugula, bell pepper, goat cheese, and scallions. Arrange on individual plates.
Sprinkle with avocado. Lay on top several slices of chilled sliced steak. Sprinkle with pomegranate seeds or sliced kumquats if using.
Mix together the lemon juice, olive oil, mustard, and salt and pepper to taste. Drizzle on salad.
