Smokey Steak Salad with Arugula & Oranges

Smokey Steak Salad with Arugula and Oranges

Ingredients

• 8 ounces flank steak
• ½ teaspoon kosher salt, divided
• ½ teaspoon ground pepper, divided
• 3 teaspoons extra-virgin olive oil, divided
• 4 navel oranges
• 1½ tablespoons white-wine vinegar
• 1½ teaspoons honey
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• ½ teaspoon smoked paprika
• ½ teaspoon chopped fresh rosemary
• 1 (5 ounce) package baby arugula
• ½ cup very thinly sliced red onion
• 1 ounce goat cheese or feta cheese, crumbled
• ¼ cup chopped pecans, toasted

Directions

1. Sprinkle both sides of steak with ¼ teaspoon each salt and pepper. Heat 1 teaspoon oil in a medium skillet over medium-high heat. Add the steak and cook to desired doneness, 6 to 8 minutes per side for medium (145°F). Tent with foil and let stand for 10 minutes.
2. Meanwhile, grate 1 teaspoon zest and squeeze ¼ cup juice from one of the oranges. Whisk the zest and juice, the remaining 2 teaspoon oil, vinegar, honey, garlic, mustard, paprika, rosemary and the remaining ¼ teaspoon each salt and pepper in a small bowl.
3. Peel the remaining 3 oranges and slice into rounds. Slice the steak thinly across the grain. Place arugula on a serving platter; top with the steak, the orange slices, onion, goat cheese (or feta) and pecans. Drizzle with the vinaigrette.