Flank Steak Salad with Frisée and Charred Pepper Salsa |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Letting the hot steak rest over a platter of frisée serves to gently wilt the greens. Ingredients:
1 flank steak (about 1 pound 10 ounces) |
kosher salt and freshly ground black pepper |
1 fresh poblano chile |
1 fresno chile or red jalapeño |
1 medium onion, sliced into 1/4 -thick rounds |
4 tablespoons vegetable oil, divided |
3 cups (packed) frisée |
3 tablespoons balsamic vinegar |
2 teaspoons honey |
Directions:
1. Preheat broiler. Line a rimmed baking sheet with foil. Season steak with salt and pepper; set aside.
2. Place chiles and onion on prepared sheet and brush with 2 tablespoons oil. Broil vegetables, turning once, until charred and soft, about 8 minutes. Transfer chiles and onion to a medium bowl and cover with plastic wrap. Let vegetables steam in covered bowl for 10 minutes.
3. Meanwhile, line a platter with the frisèe. Heat remaining 2 tablespoons oil in a large cast-iron or other heavy skillet over medium-high heat. Add steak to skillet and cook, turning once, until browned and cooked to desired doneness, about 10 minutes for medium-rare. Transfer steak to frisée-lined platter; let rest. The heat from the steak will wilt the greens slightly.
4. Peel chiles. Cut in half and remove seeds; cut out core. Finely chop chiles and onion and transfer to a small bowl. Add vinegar and honey to chiles and stir to coat well. Season salsa to taste with salt.
5. Transfer steak to a work surface and thinly slice crosswise against the grain. Return sliced steak to platter, arranging over wilted frisée, and spoon charred pepper salsa over.
6. Per serving: 439 calories, 30 g fat, 9 g carbohydrate Nutritional analysis provided by Bon Appétit
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