A light and healthy mid-week dinner from James Peterson. "What makes this salad delicious is the combination of arugula and basil that serve as the basic set of greens. You can also add other greens of your choosing (or for that matter, edible flowers, such as nasturtiums). You can grill or sauté the steak. I recommend using flank steak here because of its flavour. Because it is sliced, the steak does not have to be super tender. Here we suggest marinating the meat, but this is optional."
2 lb. flank steak, sautéed
1 large bunch basil
1 large bunch arugula, frisee, or other mixed greens
3 tbsp wine vinegar (preferably sherry vinegar)
5 tbsp extra-virgin olive oil
Step 1: Discard the stems from the basil and arugula. Wash and spin dry the leaves. Transfer the greens to a large salad bowl with plenty of room left for tossing.
Step 2: Season the flank steak with salt and pepper and grill or sauté until desired doneness.
Step 3: Slice the meat across the grain, tilting the knife as you slice in order to maximize the size of the slices. Slice as thinly as you can. Put the slices on the greens.
Step 4: Drizzle the vinegar and oil over the salad and season with salt and pepper. Toss and serve immediately, distributing the steak slices so everyone gets a fair share.
Variation: This salad is also delicious with the addition of cherry tomatoes, you can add 10-15, sliced in half.
See more recipes from James Peterson.
Reprinted with permission from James Peterson's Kitchen Simple (2011 Ten Speed Press).