Flank Steak with Roasted Endive, Spring Onion Agrodolce, and Arugula

Yield: 4 servings (serving size: about 3 ounces steak, about 1 cup salad, 3 endive halves, and about 5 tablespoons onion mixture) 13 points plus Calories: 484 Fat: 19.9g Saturated fat: 4.3g Monounsaturated fat: 12.5g Polyunsaturated fat: 1.7g Protein: 27.4g Carbohydrate: 49.5g Fiber: 5.3g Cholesterol: 37mg Iron: 3mg Sodium: 505mg Calcium: 120mg

Flank Steak with Roasted Endive, Spring Onion Agrodolce, and Arugula
Flank Steak with Roasted Endive, Spring Onion Agrodolce, and Arugula

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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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 $

Directions

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 375°. 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 375° 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.

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