If you’re unsure what to do with your leftover steak, it’s perfect for lunch the next day! Steak and balsamic dressing in particular are a perfect match.
- 1 Serving of blackberries
- Flank steak
- Arugula (or other greens, as much as you want)
- 1 tsp olive oil
- Homemade Balsamic Vinaigrette (see balsamic vinaigrette recipe)
Preheat oven to 350 degrees. Season flank steak on both sides with salt, cracked black pepper, and garlic powder. Just a light coating of each spice on each side will do. Heat up a large pan (cast iron is preferable) and spray the pan with extra virgin olive oil. When the pan is heated up, place steak onto the pan. Each side will need to be cooked for approximately 5 minutes, then finished in the oven for about 10.
Check how much it has been cooked by slicing the meat against the grain, and cook to desired color. I like rarer fare, but keep cooking if you prefer a little more done. Let the steak cool.
In a big salad bowl, add the arugula, as much as you want, (and other green veggies if desired.) Add blackberries and toss in your homemade dressing (see balsamic vinaigrette recipe). Depending on how much lettuce you use, you might need 3 or 4 tbsp.