Flank Steak and Arugula Salad Recipe

• 1/4 cup small-dice red onion
• 2 tablespoons plus 1 teaspoon freshly squeezed lime juice (from about 1 medium lime)
• 1/2 teaspoon lime zest
• 1 tablespoon agave nectar or granulated sugar
• 1/2 teaspoon minced garlic (from 1 medium clove)
• 1/2 teaspoon kosher salt
• 1/4 cup olive oil
• Freshly ground black pepper
• 1 1/2 to 1 3/4 pounds flank steak, set out at room temperature for 30 minutes
• 1 tablespoon olive oil
• Kosher salt
• Freshly ground black pepper
• 1 medium red bell pepper, cut into thin slices
• 1 cup cooked black beans
• 1 cup cooked black-eyed peas
• 6 ounces baby arugula, washed and thoroughly dried (about 6 packed cups)
• Kosher salt
• Freshly ground black pepper

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.
3. Season well with pepper and set aside.
4. Blot both sides of the steak with paper towels, rub with the oil, and season generously with salt and pepper.
5. Heat a large, heavy-bottomed frying pan over medium-high heat until hot, about 3 minutes.
6. Add the steak and cook until browned, about 4 to 5 minutes per side for medium rare.
7. Remove to a cutting board to rest before slicing, at least 5 minutes.
8. Add the bell pepper, black beans, and black-eyed peas to the bowl of reserved dressing and toss to coat.
9. Cut the flank steak against the grain into 1/8- to 1/4-inch-thick slices.
10. Add the steak and arugula to the bowl and toss to evenly coat.
11. Season well with salt and pepper.

red onion, freshly squeezed lime juice, lime zest, sugar, garlic, kosher salt, olive oil, freshly ground black pepper, flank steak, olive oil, kosher salt, freshly ground black pepper, red bell pepper, black beans, peas, baby arugula, kosher salt, freshly ground black pepper

Taken from www.chowhound.com/recipes/flank-steak-and-arugula-salad-10813 (may not work)