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 is inspired by the traditional Cuban dish ropa vieja (Spanish for "old clothes"). Traditionally served with potatoes and chickpeas, you can also try it with rice, quinoa or corn tortillas. Using sweet onions keeps the flavor subtle.