1/4 tsp each sea salt and fresh ground black pepper
8 oz flank steak, trimmed of fat
Olive oil cooking spray
1 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp Dijon mustard
2 tsp raw honey
8 lightly packed cups baby arugula
8 lightly packed cups baby spinach
1/4 sweet onion (such as Vidalia), thinly sliced
1 cup grape tomatoes
3 to 4 pitted and chopped Medjool dates
2 oz blue cheese, crumbled
In a large bowl, whisk together 2 tbsp lemon juice, chile powder, cumin, salt and pepper. Add steak and rub seasoning into meat. Mist both sides of steak with cooking spray. Set aside.
Prepare dressing: In a small bowl, whisk together remaining 1 tbsp lemon juice, oil, vinegar, Dijon and honey. Set aside.
Mist a large nonstick skillet with cooking spray and heat on medium-high. Add steak and sear, turning once, for 6 to 8 minutes for medium-rare or 8 to 10 minutes for medium. (NOTE: The USDA recommends cooking to an internal temperature of 145°F when tested with a food thermometer.) Transfer to a cutting board, cover loosely with foil and let stand at least 3 minutes.
In a large bowl, toss arugula and spinach with dressing. Divide greens, onion, tomatoes and dates between serving plates. Thinly slice steak into 1/4-inch strips against the grain. Divide steak and blue cheese evenly over each salad.
This recipe yields a generous amount of dressing – either toss the desired amount of dressing to coat the salad lightly right before serving, or serve the dressing alongside so your guests can dress it themselves. Or, you can go the route that many traditionalists take in the Midwest – they pour on enough dressing to lightly coat the salad (we suggest using about half of the dressing) and set it in the fridge to allow the dressing to trickle down and coat the veggies.