Dinner in 25 Minutes
Flank Steak and Arugula With Warm Balsamic Vinaigrette
4 to 6 servings
Flank steak is usually marinated, then broiled or grilled. This quick version dispenses with a marinade and cooks the meat in a skillet. Making it that way creates pan juices, which are deglazed with balsamic vinaigrette, pulling the dish together. Serve on a bed of peppery arugula and top with curls of Parmesan cheese.
Leftovers are great the next day on a crusty roll with a touch of mayonnaise (keep the vinaigrette separate until lunchtime to keep the roll from becoming soggy).
Recipe adapted from "The Carefree Cook," by Rick Rodgers (Broadway Books, 2003).
1/2 cup plus 2 teaspoons extra-virgin olive oil
11/2 pounds flank steak
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons balsamic vinegar
12 ounces arugula leaves, tough stems discarded, washed and torn into bite-size pieces (about 8 cups)
A large chunk of Parmesan cheese (4 to 6 ounces), for garnish
Heat 2 teaspoons of the oil in a large heavy skillet over medium-high heat, tilting the pan to coat the bottom with oil. Season the steak with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place meat in the skillet and cook until the underside is well browned, adjusting the heat as needed to keep the meat from burning, about 6 minutes. Turn and cook until the other side is browned, about 6 minutes for medium-rare. Transfer to a carving board to rest while making the vinaigrette. Set the skillet aside.
To make the vinaigrette, whisk the vinegar and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the remaining 1/2 cup oil. Return the skillet to high heat, pour in the vinaigrette, and scrape up any browned bits in the skillet with a wooden spatula (don't let the vinaigrette reduce). Remove from the heat.
Divide the arugula among individual plates. Holding the knife at a 45-degree angle, slice the steak across the grain into thin slices. Place overlapping slices of the steak over the arugula. Whisk any meat juices into the vinaigrette, and spoon the vinaigrette over the steak and arugula.
Using a vegetable peeler, shave a generous amount of Parmesan cheese onto the meat and greens. Serve immediately.
Per serving (based on 6): 370 calories, 25 g protein, 4 g carbohydrates, 28 g fat, 44 mg cholesterol, 6 g saturated fat, 278 mg sodium, 1 g dietary fiber
Recipe tested by Marcia Kramer; e-mail questions to firstname.lastname@example.org
-- Marcia Kramer
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WEDNESDAY: Bonny Doon wine dinner at Chef Geoff's Downtown. $69 excludes tax and tip. 7 p.m. On 13th Street NW, between E and F streets. Call 202-464-4461.
THURSDAY: Wine dinner, discussion and book signing with "Salmon: A Cookbook" author Diane Morgan at the National Press Club. $84 for nonmembers. 6:30 p.m. 529 14th St. NW.
SATURDAY: L'Academie de Cuisine open house of culinary and pastry arts programs, including informational session followed by buffet.
Free. 11 a.m.-1 p.m. 16006 Industrial Dr., Gaithersburg. Call 301-670-8670 or see www.lacademie.com.
MONDAY: Women Winemakers -- wine dinner at Ristorante Tosca. $150 includes tax and tip. 7 p.m. 1112 F St. NW. Call 202-367-1990.
TUESDAY: Meet Jamie Stachowski at Restaurant Kolumbia -- wine dinner, discussion and cooking demonstration sponsored by Smithsonian Associates. $131 for nonmembers. 6:30 p.m. 1801 K St. NW. Call 202-357-3030 or www.residentassociates.org.
-- Terri Sapienza
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