Flank Steak and Arugula Salad

Ingredients

• 6 ounces baby arugula dried washed and thoroughly ( 6 packed cups)
• 1 cup pea-mond dressing cooked
• 10 servings pepper black freshly ground
• 1 cup black beans cooked
• 1.5 pounds flank steak for 30 minutes at room temperature
• 0.5 teaspoon garlic minced (from 1 medium clove)
• 1 tablespoon granulated sugar 
• 10 servings kosher salt 
• 2 tablespoons juice of lime freshly squeezed (from 1 medium lime)
• 0.5 teaspoon lime zest 
• 1 tablespoon olive oil 
• 0.3 cup onion red
• 1 medium bell pepper red cut into thin slices

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Combine the onion, lime juice, lime zest, agave nectar, garlic, and salt in a large, nonreactive bowl.
2. Whisking continuously, add the oil in a thin stream until well blended. Season well with pepper and set aside.For the steak:Blot both sides of the steak with paper towels, rub with the oil, and season generously with salt and pepper.
3. Heat a large, heavy-bottomed frying pan over medium-high heat until hot, about 3 minutes.
4. Add the steak and cook until browned, about 4 to 5 minutes per side for medium rare.
5. Add the bell pepper, black beans, and black-eyed peas to the bowl of reserved dressing and toss to coat.
6. Cut the flank steak against the grain into 1/8- to 1/4-inch-thick slices.
7. Add the steak and arugula to the bowl and toss to evenly coat. Season well with salt and pepper.Beverage pairing: M. Chapoutier Crozes-Hermitage Petite Ruche, France. The arugula adds a pepperiness to the dish, which can be paralleled with a peppery red wine, namely a Syrah from France’s northern Rhône. This one adds plum, blackberry, and wild herbs, which will provide complexity without overwhelming the salad.