She Strengthens

Savor the Flavor: A Healthy Steak Salad Recipe

A Delicious Combination of Flavors and Textures

Imagine a salad that combines the peppery taste of arugula, the sweetness of bell peppers, and the savory flavor of seared steak. This healthy recipe is perfect for a light meal or as part of a brunch buffet.

Planning Ahead

To make this recipe even easier, you can prepare the flank steak, beans, and dressing up to a day in advance. Simply refrigerate them in separate covered containers and assemble the salad when you’re ready to serve. If you’re short on time, substitute canned beans and use a high-quality store-bought lime vinaigrette.

Grilling Option

If you prefer to grill your steak, heat a grill to medium-high (375°F) and cook uncovered for 8 minutes for medium rare.

Ingredients

For the dressing:

• 1/4 cup small-dice red onion
• 2 tablespoons plus 1 teaspoon freshly squeezed lime juice
• 1/2 teaspoon lime zest
• 1 tablespoon agave nectar or granulated sugar
• 1/2 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/4 cup olive oil
• Freshly ground black pepper

For the steak:

• 1 1/2 to 1 3/4 pounds flank steak
• 1 tablespoon olive oil
• Kosher salt
• Freshly ground black pepper

For the salad:

• 1 medium red bell pepper, cut into thin slices
• 1 cup cooked black beans
• 1 cup cooked black-eyed peas
• 6 ounces baby arugula, washed and thoroughly dried
• Kosher salt
• Freshly ground black pepper

Instructions

Make the Dressing

Combine the onion, lime juice, lime zest, agave nectar, garlic, and salt in a large bowl. Whisk continuously while adding the oil in a thin stream until well blended. Season with pepper and set aside.

Prepare the Steak

Blot both sides of the steak with paper towels, rub with oil, and season with salt and pepper. Heat a large frying pan over medium-high heat until hot, then add the steak and cook until browned, about 4-5 minutes per side for medium rare. Let it rest for at least 5 minutes before slicing.

Assemble the Salad

Add the bell pepper, black beans, and black-eyed peas to the bowl with the reserved dressing and toss to coat. Cut the flank steak against the grain into thin slices and add it to the bowl along with the arugula. Toss to evenly coat and season with salt and pepper.

Beverage Pairing

Try pairing this salad with M. Chapoutier Crozes-Hermitage Petite Ruche, a peppery red wine from France’s northern Rhône region. Its plum, blackberry, and wild herb flavors will complement the salad without overpowering it.