1 1/2 pound flat iron steak
1 Tablespoon olive oil
Freshly ground black pepper
4 beefsteak or heirloom tomatoes, sliced 1/2″ thick
3 cups arugula
Toasted spice vinaigrette:
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/3 cup olive oil
2 tablespoon red wine vinegar
Juice of 1 lemon
Juice of half an orange
1 Tablespoon Dijon mustard
Vinaigrette can be made 4 days ahead. Cover and chill.
Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, put in a blender along with oil, vinegar, juices, and mustard; season with salt and pepper. Blend until thoroughly combined then transfer to a bowl.
Prepare grill for medium-high heat. Rub steak with oil; season with salt and pepper. Grill about 3-4 minutes per side or until desired internal temperature is reached (I like mine cooked to about 125 degrees). Let cool 5-7 minutes before slicing against the grain.
Toss the arugula with a little dressing. Arrange slices tomatoes on plates, then top with arugula and steak. Drizzle with more vinaigrette and serve.
Father’s Day, Summer
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