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Flank Steak with white bean salad

Flank Steak with white bean salad

 

Flank Steak with white bean salad

Servings: 4

Ingredients:

1 pound North 36 Farms Flank steak

3 Tablespoons olive oil, divided

2 garlic cloves sliced thinly

½ teaspoon fresh ground black pepper

2 (15oz) cans Cannellini beans, rinsed

4 Tablespoons sun dried tomatoes packed in oil, chopped

3 Tablespoons of the oil from the sun-dried tomato jar

2 Tablespoons fresh squeezed lemon juice

3 cups (3oz) baby arugula

¼ cup fresh parsley, chopped

1-2 Tablespoons Acme for North 36 Farms STK Blend

Method:

  1. Dry off flank steak with several paper towels.

  2. Rub 1 Tablespoon olive oil all over the dry flank steak then season with the STK Blend being sure it is well coated.

  3. Heat a cast iron pan over medium-high heat.

  4. Add 2 Tablespoons of olive oil to pan.

  5. When the oil is at the smoking point put the steak in the hot oil carefully. Cook the steak for 3 minutes on the first side.

  6. Turn over the steak and cook for 3 to 5 more minutes until the internal temperature of the steak is 128 degrees.

  7. Take the steak out of the pan and allow to rest on a cutting board for 10 minutes.

  8. Lightly mix the rinsed and drained beans, sundried tomatoes, chopped parsley, black pepper, garlic slices.

  9. In a separate small bowl mix the dressing. Add the lemon juice, sun dried tomato oil and season with 1 teaspoon of the STK Blend.

  10. Pour dressing over the bean mixture and stir well.

  11. Taste the mixture, add more STK Blend if it is needed.

  12. Add the baby arugula to the bean mixture and toss well.

  13. Put the bean salad on a large serving platter.

  14. Slice the flank steak in thin slices against the grain of the meat. Place the slices on the platter with the salad.

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