Flank Steak, Arugula & Potato Salad

Name: Flank Steak, Arugula & Potato Salad
Prep time: 9 h 44 min
Cook time: 9 h 44 min
Total time: 9 h 44 min
Yield: 45
Cuisine: Global
Ingredients: 946 milliliters arugula, whole leaves, plus 1/2 cup finely chopped arugula; 2 teaspoons balsamic vinegar; 1 Tb Dijon mustard; 1 flank steak, about 1 1/4 lb; 6 Tbs olive oil; 454 grams red potatoes, quartered; 45 servings Salt and freshly ground pepper, to taste; 1 large shallot, minced; 2 teaspoons white wine or vermouth (optional); 1 Tb white wine vinegar

Flank Steak, Arugula & Potato Salad might be just the side dish you are searching for. This gluten free and dairy free recipe serves 45. One serving contains 32 calories, 1g of protein, and 2g of fat. It will be a hit at your The Fourth Of July event. Head to the store and pick up olive oil, potatoes, flank steak, and a few other things to make it today. From preparation to the plate, this recipe takes around 9 hours and 44 minutes.

Ingredients

Servings:

946milliliters

arugula, whole leaves, plus 1/2 cup finely chopped arugula 2teaspoons

balsamic vinegar 1Tb

Dijon mustard 1

flank steak, about 1 1/4 lb 6Tbs

olive oil 454grams

red potatoes, quartered 45servings

Salt and freshly ground pepper, to taste 1large

shallot, minced 2teaspoons

white wine or vermouth (optional)1Tb

white wine vinegar

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Robert Mondavi Napa Merlot with a 4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.