Flank Steak and Arugula Salad

By mschweickert

Ingredients

• 2 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Coarse salt and ground pepper
• 1 pound flank steak
• 2 teaspoons olive oil
• 1 cup prepared salsa
• 2 teaspoons balsamic vinegar
• 3 large bunches arugula (about 1 1/4 pounds), thick stems discarded
• 2 ounces soft goat cheese

Preparation

Step 1

Directions

In a small bowl, combine chili powder, oregano, cumin, and 1/2 teaspoon salt. Rub spice mixture evenly over flank steak to coat.

In a large skillet, heat oil over medium heat. Add steak; cook until browned on one side, 5 to 8 minutes. Turn; cook until browned on other side, 5 to 8 minutes for medium-rare (reduce heat if browning too quickly). Remove steak from skillet; let rest at least 5 minutes before thinly slicing.

In a medium bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula; toss to coat with dressing. Divide among four plates; serve with steak, and crumble goat cheese over the top.