Flank Steak with Roasted Endive, Spring Onion Agrodolce, and Arugula

Ingredients

• 4 ounces arugula leaves 
• 1 pound belgian endive halved lengthwise
• 0.8 teaspoon pepper black divided freshly ground
• 1 pound flank steak halved
• 0.5 cup honey 
• 1.5 teaspoons hungarian paprika sweet
• 1 tablespoon juice of lemon fresh
• 2 tablespoons olive oil divided
• 2 tablespoons olive oil extra-virgin
• 2 tablespoons oregano fresh divided chopped
• 0.8 teaspoon salt divided
• 0.5 cup sherry vinegar 
• 12 ounces spring onion trimmed quartered

Equipment

• bowl
• frying pan
• sauce pan
• oven
• grill pan

Directions

1. Place honey in a medium saucepan over medium heat; cook 2 minutes or until heated.
2. Add onions to pan; stir to combine. Stir in vinegar; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until onions are tender. Cook, uncovered, 20 minutes or until syrupy.
3. Preheat oven to 37
4. Heat an ovenproof grill pan over medium-high heat.
5. Add 1 tablespoon oil to pan, swirling to coat.
6. Sprinkle endive evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
7. Add endive, cut sides down, to pan. Cook 1 minute or until lightly browned. Turn endive; place pan in oven.
8. Bake at 375 for 15 minutes or until endive is tender.
9. Remove endive from oven; cover and keep warm. Wipe pan clean.
10. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 1 tablespoon oregano, and paprika in a small bowl.
11. Sprinkle beef evenly with oregano mixture.
12. Heat grill pan over medium-high heat.
13. Add remaining 1 tablespoon oil to pan, swirling to coat.
14. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness.
15. Let stand 10 minutes before cutting across the grain into thin slices.
16. Combine remaining 1 tablespoon oregano, arugula, oil, and juice in a medium bowl; toss gently.
17. Serve steak with endive and arugula salad; top steak with onion mixture.