Name: Rosemary Flank Steak with Arugula Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing; 3 cloves garlic, grated; 1 tablespoon chopped fresh rosemary, plus 1 small sprig; 1 small flank steak (about 1 1/2 pounds), halved lengthwise; 1 15-ounce can cannellini beans (do not drain); Kosher salt and freshly ground pepper; 1/2 red onion, thinly sliced; Juice of 1 lemon; 1 5-ounce package baby arugula (about 8 cups); 2 tablespoons chopped fresh parsley; 2 ounces parmesan cheese, shaved with a vegetable peeler

Directions

Combine 2 tablespoons olive oil, 2 grated garlic cloves and the chopped rosemary in a small bowl. Pierce the steak all over with a fork; rub with the garlic oil. Let marinate 10 minutes.
Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the remaining 1 grated garlic clove and cook, stirring occasionally, until softened, about 30 seconds. Add the beans and their liquid, the rosemary sprig and 1/2 cup water. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper. Cover and set aside to keep warm.
Meanwhile, toss the red onion and lemon juice in a large bowl; set aside. Heat a grill pan over medium-high heat; brush with olive oil. Season the steak with salt and pepper and grill until marked and cooked through, 5 minutes per side. Transfer to a cutting board.
Add the arugula and the remaining 2 tablespoons olive oil to the bowl with the onion; season with salt and pepper and toss. Discard the rosemary sprig from the beans and stir in the parsley; thin with water if needed. Slice the steak against the grain and serve with the beans. Top each serving with the arugula salad and parmesan.

Photograph by Ryan Dausch

Rosemary Flank Steak with Arugula Salad

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