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Photo: Becky Luigart-Stayner; Styling: Mindi Shapiro Photo by: Photo: Becky Luigart-Stayner; Styling: Mindi Shapiro

Flank Steak with Roasted Endive, Spring Onion Agrodolce, and Arugula

Spring onions stewed in vinegar and honey make a delightful sweet-sour garnish for this beef dish, inspired by Chef Ben Bettinger of Beaker and Flask, who often uses inexpensive shoulder steak, sometimes labeled "shoulder tender." If you can't find spring onions, substitute cipollini onions or shallots.

Cooking Light APRIL 2010

  • Yield: 4 servings (serving size: about 3 ounces steak, about 1 cup salad, 3 endive halves, and about 5 tablespoons onion mixture)

Ingredients

  • 1/2 cup honey
  • 12 ounces spring onions, trimmed and quartered
  • 1/2 cup sherry vinegar
  • 2 tablespoons olive oil, divided
  • 6 heads Belgian endive (about 1 pound), halved lengthwise
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons chopped fresh oregano, divided
  • 1 1/2 teaspoons Hungarian sweet paprika
  • 1 (1-pound) flank steak, halved crosswise
  • 6 cups arugula leaves (about 4 ounces)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice

Preparation

1. Place honey in a medium saucepan over medium heat; cook 2 minutes or until heated. Add onions to pan; stir to combine. Stir in vinegar; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until onions are tender. Cook, uncovered, 20 minutes or until syrupy.

2. Preheat oven to 375°.

3. Heat an ovenproof grill pan over medium-high heat. Add 1 tablespoon oil to pan, swirling to coat. Sprinkle endive evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add endive, cut sides down, to pan. Cook 1 minute or until lightly browned. Turn endive; place pan in oven. Bake at 375° for 15 minutes or until endive is tender. Remove endive from oven; cover and keep warm. Wipe pan clean.

4. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 1 tablespoon oregano, and paprika in a small bowl. Sprinkle beef evenly with oregano mixture. Heat grill pan over medium-high heat. Add remaining 1 tablespoon oil to pan, swirling to coat. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness. Let stand 10 minutes before cutting across the grain into thin slices.

5. Combine remaining 1 tablespoon oregano, arugula, oil, and juice in a medium bowl; toss gently. Serve steak with endive and arugula salad; top steak with onion mixture.

Nutritional Information

Amount per serving
  • Calories: 484
  • Fat: 19.9g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 12.5g
  • Polyunsaturated fat: 1.7g
  • Protein: 27.4g
  • Carbohydrate: 49.5g
  • Fiber: 5.3g
  • Cholesterol: 37mg
  • Iron: 3mg
  • Sodium: 505mg
  • Calcium: 120mg
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Flank Steak with Roasted Endive, Spring Onion Agrodolce, and Arugula recipe

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