Serves 4
Ingredients
3 tbsp fresh lemon juice divided
1 tsp chile powder
1 tsp ground cumin
1/4 tsp each sea salt and fresh ground black pepper
8 oz flank steak trimmed of fat
olive oil spray
1 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp Dijon mustard
2 tsp raw honey
8 lightly packed cups baby arugula
8 lightly packed cups baby spinach
1/4 sweet onion, thinly sliced
1 cup grape tomatoes
3-4 pitted and chopped Medjool dates
2 oz blue cheese crumbled
Directions
ONE: In a large bowl, whisk together 2 tbsp lemon juice, chile powder, cumin, salt and pepper. Add steak and rub seasoning into meat. Mist both sides of steak with cooking spray. Set aside.
TWO: Prepare dressing: in a small bowl, whisk together remaining 1 tbsp lemon juice, oil, vinegar, Dijon and honey. Set aside.
THREE: Mist a large nonstick skillet with cooking spray and heat on medium-high. Add steak and sear, turning once, for 6 to 8 minutes for medium-rare or 8 to 10 minutes for medium. Transfer to a cutting board, cover loosely with foil and let stand at least 3 minutes.
FOUR: In a large bowl, toss arugula and spinach with dressing. Divide greens, onion, tomatoes and dates between serving plates. Thinly slice steak into 1/4-inch strips against the grain. Divide steak and blue cheese evenly over each salad.