Warm Steak Goat Cheese And Arugula Salad
|Trimmed flank steak||1 1⁄2 Pound|
|Salt free lemon pepper||1⁄2 Teaspoon|
|Baby arugula||10 Ounce (1 Package)|
|Sun-dried tomatoes in olive oil||1⁄2 Cup (8 tbs), drained and sliced|
|Red wine vinaigrette||1⁄4 Cup (4 tbs) (Bottled One)|
|Fresh goat cheese||5 Ounce, crumbled (1 Log)|
1. Heat broiler. Sprinkle both sides of steak with lemon pepper and 3/4 teaspoon salt. Broil steak about 4 inches from the heat, turning once, about 12 minutes total for medium-rare. Transfer to a cutting board, cover loosely with foil, and let stand 5 minutes.
2. Meanwhile, in a medium bowl, toss together arugula, sun-dried tomatoes, and dressing. Divide salad among 4 dinner plates. Slice steak as thin as possible, diagonally against the grain. Top salads with sliced steak and sprinkle with goat cheese.