Ancho-Rubbed Flank Steak

Ingredients

• 0.5 teaspoon brown sugar 
• 1 pound flank steak trimmed
• 0.5 teaspoon ground ancho chile powder 
• 0.3 teaspoon ground cumin 
• 0.5 teaspoon kosher salt 
• 2 teaspoons olive oil 
• 1 Dash pepper black freshly ground

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine first 5 ingredients in a small bowl; rub evenly over both sides of steak.
2. Heat oil in a large skillet over medium-high heat.
3. Add steak; cook 3 minutes on each side or until desired degree of doneness.
4. Let stand 5 minutes; cut steak diagonally across grain into thin slices.
5. Combine 1 tablespoon cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a large bowl; stir well with a whisk. Gradually add 2 tablespoons olive oil to vinegar mixture, stirring constantly with a whisk.
6. Add 6 cups arugula and 1 cup halved cherry tomatoes to dressing in bowl; toss well to coat.
7. Sprinkle 2 cooked and crumbled bacon slices evenly over salad.