Pan-fried flank steak with arugula salad


  • Prep Time15 mins
  • Total Time45 mins
  • Makes4 servings
Pan-fried flank steak with arugula salad

Photo, Erik Putz.

Chatelaine Triple Tested


  • 1 flank steak, about 500g, 1-in. thick, at room temperature

  • 1/3 cup olive oil, divided

  • 1 tsp salt, divided

  • 1/2 tsp pepper, divided

  • 1 medium sweet onion, thinly sliced

  • 3 cloves garlic, minced

  • 3 tbsp sherry vinegar

  • 1 283-g pkg multi-coloured cherry tomatoes

  • 2 tsp grainy Dijon mustard

  • 1/2 tsp dried oregano

  • 1 142-g pkg baby arugula


  • POSITION rack in centre of oven, then preheat to 250F. Rub both sides of steak with 1 tbsp oil, then 1/2 tsp salt and 1/4 tsp pepper, and place on a rack on a baking sheet.

  • ROAST until rare or until it reaches 110F, about 20 min. Remove from oven.

  • HEAT 1 tbsp oil in a large frying pan over high. Sear steak until dark brown, 1 to 2 min per side. Transfer to a plate.

  • REDUCE heat to medium. Add 1 tbsp oil and onion to pan. Cook until onion is softened, about 3 min. Stir in garlic, vinegar and tomatoes. Cook until tomatoes burst, 2 to 3 min.

  • WHISK remaining 3 tbsp oil, juices from steak plate, Dijon and oregano in a large bowl. Toss in tomato mixture and arugula. Divide among plates, top with thinly sliced steak.

Chatelaine Quickies: Thai steak salad

Nutrition (per serving)

Calories 419, Protein 30g, Carbohydrates 11g, Fat 28g, Fibre 2g, Sodium 705mg.
Excellent source of vitamin B12.