No need to bring the steak to room temp before cooking. You sear on such high heat, and the steaks are so thin, it's actually better to cook the steak while it is still relatively chilled, if you want the centers to be rare.
- Olive oil, canola oil, or grapeseed 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 (optional)
- 2 Tbsp lemon juice
- 6 Tbsp olive oil
- 1 teaspoon Dijon mustard (smooth) or 1/2 teaspoon dry mustard
- Salt and Pepper
1 Heat a couple teaspoons of cooking oil in a cast iron pan on high heat. Pat the steaks dry. Sprinkle the steaks on both sides with a little salt. Sear the steaks in the pan on both sides, just until nicely browned. Remove pan from heat and cover. Let cook for a few minutes more, until the steak is done to your liking. You can test with a meat thermometer. Remove steak from pan at 125 to 130°F for rare, 140°F for medium rare, 150° for medium. Or use your fingers to test the meat for doneness (see The Finger Test to Check the Doneness of Meat).
Remove from pan to a cutting board. Let rest for a few minutes before cutting. Cut thin slices, on a diagonal so you slice wide pieces, across the grain of the meat.
2 Toss together the lettuce greens, arugula, bell pepper, goat cheese, and scallions. Arrange on individual plates. Sprinkle with avocado. Lay on top several slices of chilled sliced steak. Sprinkle with pomegranate seeds or sliced kumquats if using.
3 Mix together the lemon juice, olive oil, mustard, and salt and pepper to taste. Drizzle on salad.