Combine first 5 ingredients in a small bowl; rub evenly over both sides of steak.
Heat oil in a large skillet over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.
Bacon-topped salad: Combine 1 tablespoon cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a large bowl; stir well with a whisk. Gradually add 2 tablespoons olive oil to vinegar mixture, stirring constantly with a whisk. Add 6 cups arugula and 1 cup halved cherry tomatoes to dressing in bowl; toss well to coat. Sprinkle 2 cooked and crumbled bacon slices evenly over salad.
First, I would ask that all reviewers use some common sense and not rate recipes unless you've tried them. It really discourages some from trying a perfectly recipe if they only look at the star rating.
Secondly, to the previous reviewer: read the recipe. This is for flank steak, not potatoes, not salad, but flank steak.
I made this recipe last night and it was wonderful. I found it easy to prepare, extremely flavorful and the family received it very well. The steak was served with homemade Ciabatta bread, fresh green beans and sauteed garlic and a nice side salad.
I will be making this recipe again.
I thought this recipe was perfect as is. Made the salad, mixing some leafy green lettuce with the arugula, omitting the bacon to save calories. The Dijon flavored dressing is delicious. Served it with Lundberg's Black Beans and Rice organic whole grain rice mix.
I used this recipe and cooked it out on the grill. The rub was perfect...I didn't really measure out the ingredients just threw them together and rubbed the steak. My kids enjoyed this and they are pretty picky eaters.
This recipe was ok, it was a bit spice then anticipated not really a kid friendly recipe of you have kids who are not good with hot stuff. Next time if i make it again I will cook it a bit longer since it wasn't quire done and i will do lighter on the chile.
My initial reaction was so-so, but the more I ate, the more the flavor built. Quite tasty. A hit with all three of us. As another reviewer(s) said, I would also increase the amount of rub.
Caveat: I used Chipotle Chili Powder as I didn't have Ancho Chili Powder.