YOUR SOLIN GENERATED RECIPE
Charred Steak and Zesty Greens Salad
Pan-seared flank steak sliced over a bed of crisp arugula and vibrant vegetables, drizzled with a zesty lemon-dijon vinaigrette that highlights the smoky char.
INGREDIENTS
6 oz Flank steak
2 cups Arugula
0.5 cup Cherry tomatoes
0.5 cup Cucumber
2 tbsp Red onion
2 tsp Extra virgin olive oil
1 tbsp Lemon juice
1 tsp Dijon mustard
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Pat the flank steak completely dry with paper towels and season both sides evenly with sea salt, black pepper, and garlic powder.
Heat one teaspoon of the olive oil in a heavy cast-iron skillet over medium-high heat until shimmering.
Place the steak in the hot skillet and sear for 4 to 5 minutes per side for medium-rare, ensuring a deep brown crust forms.
Transfer the steak to a cutting board and allow it to rest for at least 5 minutes to lock in the juices.
In a small glass jar or bowl, whisk together the remaining teaspoon of olive oil, lemon juice, and Dijon mustard until emulsified.
Combine the arugula, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion in a large serving bowl.
Slice the rested steak thinly against the grain and arrange it over the salad, then finish by drizzling the zesty dressing over the top.