Seared Steak with Lentil, Walnut, and Red Cabbage Salad

• 3 tbsp. olive oil
• 1 flank steak
• kosher salt
• Pepper
• 1 tbsp. red wine vinegar
• 1 tbsp. Dijon mustard
• 1/4 small red cabbage
• 1 can lentils
• 2 scallions
• 2 c. baby arugula
• 1/4 c. chopped toasted walnuts

1. Heat 1 tablespoon oil in a large skillet over medium heat.
2. Season the steak with 1/2 teaspoon each salt and pepper and cook to desired doneness, 5 to 6 minutes per side for medium-rare.
3. Let rest for 5 minutes before slicing.
4. Meanwhile, in a large bowl, whisk together the vinegar, mustard, remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper.
5. Add the cabbage, lentils, and scallions and toss to combine.
6. Fold in the arugula and walnuts (if using) and serve with the steak.

olive oil, flank steak, kosher salt, pepper, red wine vinegar, mustard, red cabbage, lentils, scallions, baby arugula, walnuts

Taken from www.delish.com/recipefinder/seared-steak-lentil-walnut-red-cabbage-salad-recipe-wdy1013 (may not work)