Time: 30 min.
Complexity: easily
Servings: 4

Beef flank steak with arugula salad - a detailed recipe.

Ingredients:

• 4 tbsp. l. olive oil
• 300g ciabatta or white bread, cut into cubes (about 5 cups)
• 1 clove of garlic, finely chopped
• Coarse salt and freshly ground pepper
• 1/2 cup sliced ​​radish
• 2 cups cherry tomatoes, each halved
• 1/2 cup fresh leaves basilica, chop
• 2 tbsp. capers, and 2 tbsp. brine
• 500-600 g of beef flank steak
• 6 cups young arugula

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ciabatta bread, white bread, garlic, radish, cherry tomatoes, basil, capers, beef, arugula

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Preparation:

Step 1
• Heat 1 tablespoon of olive oil in a frying pan. Add the bread cubes and cook until crisp and lightly golden, turning, about 5 minutes. Add the garlic and 1/4 teaspoon each of salt and pepper and cook, stirring, for another 30 seconds. Transfer to a large bowl and wipe out the pan. Add the radishes, tomatoes, and basil to the bowl. capers and brine, mix.
Step 2
• Heat 1 tablespoon of olive oil in the same skillet. Season the steak with salt and pepper, place it in the skillet, and cook until browned, about 5 minutes. Flip the steak over and cook for another 3-5 minutes. Transfer the steak to a cutting board and let it rest for 5 minutes.
Step 3
• Add the arugula and the remaining 2 tablespoons of olive oil to the bowl with the vegetables, toss, and season with salt and pepper. Slice the steak thinly across the grain and arrange on plates. Serve with the arugula salad.

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