Rosemary balsamic vinaigrette
2 tbsp balsamic vinegar
1 tsp finely chopped fresh rosemary
1⁄2 tsp Dijon mustard
1⁄2 tsp kosher salt
1⁄4 tsp freshly ground black pepper
1⁄4 tsp granulated sugar
1⁄3 cup olive oil
Whisk together the first six ingredients. Still whisking, slowly add the olive oil until combined. Set aside.
Rosemary flank steak with arugula and blistered tomatoes
1 1⁄2 lb flank steak
1 recipe rosemary balsamic vinaigrette, divided
1 tsp finely chopped garlic
1 lb campari tomatoes or other small vine-ripened variety
1 large red onion, cut into 1-inch rounds
2 bunches arugula, washed, thick stems discarded (about 3/4 lb)
In a large nonreactive bowl, coat the flank steak with 1/4 cup vinaigrette and garlic. Cover and marinate for at least 30 minutes and up to 1 hour.
In a separate nonreactive bowl, gently coat the tomatoes and onions in 2 tbsp of the vinaigrette. Set aside.
Heat a grill pan to medium-high heat. Place steak on the grill and cook for 5 to 7 minutes on each side, or until meat is medium-rare. Remove from heat, cover loosely with foil and let rest for 10 minutes.
While meat rests, place the tomatoes and onions on the grill and cook for about 8 to 10 minutes, or until the onion is tender and the tomato skins are charred or blistered. Set aside.
Place arugula in a large bowl and lightly coat with 1 tbsp of remaining vinaigrette, using more if necessary. Divide among 4 plates. Slice flank steak diagonally against grain into thin slices and place on arugula. Arrange the tomatoes and onions around the meat and serve immediately.
*Make your meal complete: Serve salad together with a loaf of toasted rosemary focaccia, some chunky Parmesan croutons and a side plate of grilled asparagus.
Read more in Recipes and From Scratch
0 Comment