1 1/2 pound flat iron steak
1 Tablespoon olive oil
Salt
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
Do ahead
Vinaigrette can be made 4 days ahead. Cover and chill.
Dressing
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.
Preparation
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.
Entree
Father’s Day, Summer
Napa Valley Estate Elu, Dollarhide Estate Vineyard Malbec, Dollarhide Estate Vineyard Petite Verdot, Dollarhide Estate Vineyard Cabernet Sauvignon, Dollarhide Elevation, Rutherford Estate Vineyard Merlot, Rutherford Estate Vineyard Cabernet Franc, Rutherford Estate Vineyard Cabernet Sauvignon
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