Steak Salad

Ingredients

• Extra virgin olive oil
• 1 lb flank steak or skirt steak
• Salt and freshly ground pepper
• 1/2 head lettuce greens
• 1 bunch of arugula, young leaves, tough stems removed
• 1/2 of one red bell pepper, thinly sliced lengthwise and cut into 1-inch long pieces
• 4 scallions, thinly sliced
• 1 avocado, cut into bite-sized pieces
• 4 oz goat cheese, crumbled
• Pomegranate seeds or thinly sliced kumquats
• 2 Tbsp lemon juice
• 6 Tbsp extra virgin olive oil
• 1 teaspoon Dijon mustard or 1/2 teaspoon dry mustard
• Salt and Pepper

Directions

1. Warm a couple teaspoons of oil in a cast iron pan over high heat. Blot the steaks well so they are dry, then season both sides with a little salt.
2. Put the steaks in the hot pan and brown them well on each side. Take the pan off the burner, cover it, and leave the steak for a few minutes more, until it is cooked the way you like it.
3. If you want to check with a meat thermometer, pull the steak from the pan at 125 to 130 degrees F for rare, 140 degrees F for medium rare, or 150 degrees for medium. You can also press the meat with your fingers to judge doneness. Move the steak to a cutting board and let it sit for a few minutes before you slice. Cut it thinly at an angle, making wide pieces, and slice across the grain.
4. In a bowl, toss the lettuce greens, arugula, bell pepper, goat cheese, and scallions together. Divide the mixture among individual plates. Scatter the avocado over the salads, then set several slices of chilled steak on top. Add pomegranate seeds or sliced kumquats if you are using them.
5. Stir together the lemon juice, olive oil, mustard, and salt and pepper to taste. Spoon the dressing over the salad.