Reprinted with permission from Kitchen Simple: Essential Recipes for Everyday Cooking by James Peterson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.
|2 lbs sauted seasoned flank steak||3 Tbs wine vinegar (preferably sherry vinegar)|
|1 large bunch basil||5 Tbs extra virgin olive oil|
|Salt||1 large bunch arugula, frisee, or other mixed greens|
Discard the stems from the basil and arugula. Wash and spin dry the leaves. Transfer the greens to a large salad bowl with plenty of room left for tossing.
Season the flank steak with salt and pepper and grill or sauté the flank steak. Slice the meat across the grain, tilting the knife as you slice in order to maximize the size of the slices. Slice as thinly as you can. Put the slices on the greens.
Drizzle the vinegar and oil over the salad and season with salt and pepper. Toss and serve immediately, distributing the steak slices so everyone gets a fair share.
This salad is also delicious with the addition of cherry tomatoes. You can add 10-15, sliced in half.
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