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Summer Steak Salad

Lee Harrelson
Yield 4 servings
This entrée highlights some of the freshest flavors of the season, including tomatoes and basil. Flank steak, sliced thin, lends itself nicely to salads.

Ingredients

  • 1 (1-pound) flank steak, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 pound haricots verts, trimmed
  • Cooking spray
  • 8 (1/2-ounce) slices French bread
  • 2 tablespoons white wine vinegar
  • 1 tablespoon water
  • 2 teaspoons extravirgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon sugar
  • 6 cups trimmed arugula
  • 1 cup torn fresh basil
  • 4 medium tomatoes, each cut into 6 wedges
  • 2 hard-cooked large eggs, each cut into 4 wedges

Nutrition Information

  • calories 353
  • caloriesfromfat 31 %
  • fat 12.2 g
  • satfat 3.7 g
  • monofat 5.6 g
  • polyfat 1.2 g
  • protein 32.5 g
  • carbohydrate 27.9 g
  • fiber 4.7 g
  • cholesterol 143 mg
  • iron 4.2 mg
  • sodium 707 mg
  • calcium 157 mg

How to Make It

  1. Sprinkle both sides of steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Let stand at room temperature 20 minutes.

  2. Cook haricots verts in boiling water for 2 minutes or until crisp-tender. Drain; rinse under cold water. Drain.

  3. Prepare grill.

  4. Pat steak dry with a paper towel. Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Add bread to grill rack; grill 2 minutes on each side or until lightly browned. Remove steak and bread from grill. Lightly cover steak with foil; let stand 10 minutes. Cut steak diagonally across the grain into thin slices.

  5. Combine vinegar and next 5 ingredients (through sugar) in a medium bowl; stir with a whisk. Add haricots verts, arugula, and basil to vinegar mixture; toss well. Place about 1 1/2 cups arugula mixture on each of 4 plates. Top each serving with 3 ounces steak, 6 tomato wedges, 2 egg wedges, and 2 slices grilled bread.

  6. Wine note: With grilled steak, I usually opt for a full throttle cabernet sauvignon. But this is a salad, and the peppery character of the arugula, the greenness of the basil and beans, and the acidity of the tomatoes are more important than the meat itself. So serve this with a bone-dry rosé, which combines the crispness of a white wine with the fruit and body of a red. A fabulous choice is the powerhouse Tablas Creek Rosé 2005 from California's Paso Robles region ($26). -Karen MacNeil