1/2lbflank steakexcess fat trimmed and sliced thinly against the grain
4cupsarugula
1/2green applecored and sliced
1/4cupreduced sugar dried cranberries
3tbspgoat cheese crumbles
2tbspchopped pecans
Citrus Vinaigrette
2tbspblood orange juice
1tbspolive oil
1tbspred wine vinegar
1tbsplime juice
1tsporange zest
Salt and pepper to taste
Steak Marinade
2tbspblood orange juice
1tbspred wine vinegar
1tbsplime juice
1/2tbspolive oil
1tsporange zest
2clovesgarlicroughly chopped
Salt and pepper
Instructions
Whisk marinade ingredients and pour over sliced steak in a resealable container. Refrigerate for at least 1 hour.
Whisk vinaigrette ingredients and set aside.
Assemble arugula, sliced green apple, dried cranberries, pecans and goat cheese in serving dish.
Heat large pan over medium-high heat. Add steak and cook until just barely cooked through, about 5-7 minutes. Serve on top of salad and top with vinaigrette.
Notes
Make this a grill friendly recipe by marinating the flank steak whole and grilling for about 5 minutes per side. Allow to rest about 10 minutes before slicing thinly against the grain.