Flank steak and arugula salad with Bearnaise dressing

You know that game, “What 3 foods would you want stranded on a desert island?” My answers change over the years, but if I had to answer that one today, I’d say heavy cream, dijon mustard and wine. Which means I’d like to be stranded in Provence.

I choose wine, because, uh wine, and the others because one can always make a beautiful sauce with cream and dijon mustard. Even if it’s for coconuts. Or driftwood.

And flank steak and arugula! Can I add those to the island? Let’s change the game to “What 5 foods would you want stranded on a desert island?”

Here’s a recipe for three of my five.

Flank Steak Arugula Salad with Béarnaise(ish) dressing

1 1-2 lb. flank steak
3 T. worcestershire sauce
1/3 c. red wine
1/3 c. olive oil
1 T. balsamic vinegar
salt and pepper

1 small shallot or 1/2 of a large one, finely minced
1 T. dijon mustard
2 T. champagne or white wine vinegar
2-3 T. fresh tarragon, minced
2-3 T. olive oil
salt and pepper

Arugula or arugula spinach mix

You'd beg for longer than a 3 hour tour with this one.
You’d beg for longer than a 3 hour tour with this one.

1.) Prepare marinade in a re-sealable bag, add flank steak. Marinate in the fridge for 30 minutes.

2.) Heat grill or grill pan over medium high heat with a little olive oil if in a pan. Grill for approximately 5 minutes per side for medium rare. Transfer to rimmed cutting board and let rest at least 10 minutes.

3.) Make dressing by combining the shallot, mustard, vinegar, tarragon and salt and pepper by whisking in a small bowl. Add olive oil to desired consistency but it should be on the thick side.

4.) Slice the steak against the grain and on an angle into thin slices and place on a large platter of the greens. Drizzle dressing over top.

5.) Pack a steak knife in your lifeboat.

©2013 Tracey Henry

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