Complexity: Easy-to-cook steak, plus quick salad assembly. Time: 15 minutes prep plus 10 minutes cooking.
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 1/2 tablespoons olive oil, divided
1 (1-pound) flank steak, trimmed
3 teaspoons fresh lemon juice, divided
1 tablespoon aged balsamic vinegar
1 teaspoon honey
1/8 teaspoon salt
8 cups loosely packed baby greens
3 raspberry jewel pluots, pluots or plums, thinly sliced
1/4 cup crumbled goat cheese
Combine pepper, 1/4 teaspoon salt, 1 1/2 teaspoons olive oil, rub over both sides of steak.
Heat a large non-skillet over medium-high heat. If not using a non-stick skillet, add cooking spray or butter to pan.
Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let rest 5 minutes.
Cut steak diagonally across grain into thin slices.
Combine remaining 1 tablespoon olive oil, lemon juice, aged balsamic vinegar, honey, and salt in a large bowl; stir well with a whisk. Add greens; toss gently to coat. Arrange about 1 1/2 cups arugula mixture onto each of 4 plates; top each serving with 3 ounces steak, about 1/2 cup plums, and 1 tablespoon cheese.
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