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Ingredients:
1.5 pound flank steak
2 cups arugula
4 tablespoons chimichurri sauce
3 cups broccoli, cut into small florets
0.5-1.0 cup fenugreek microgreens (optional)
cooking oil
salt & pepper
garlic powder
red pepper flakes
Preheat the oven to 425F, with baking sheet sprayed & in the oven while it preheats. This helps the broccoli crisp up more nicely. Cut & rinse your broccoli into small florets - this helps them roast more quickly. Toss them with 1-2 tablespoons of oil (I use canola oil, since it has a higher smoke point than olive oil, which can burn with the oven at such a high heat and not taste as good), a pinch or two of salt, garlic powder, and red pepper flakes. Careful with the red pepper flakes, one pinch makes plenty of difference. When the oven is preheated, pull the hot baking sheet out and spread the broccoli out on it so it has plenty of room to breathe - this also helps get it crispy. Roast for about 12-15 minutes, flip, and roast for 5 more minutes or so, to your preference. It's okay if they look a little black - extra crunchy and delicious!
Bring your flank steak out and let it get to room temperature; adding a cold steak to a hot skillet makes it seize up and tough. Flank steak has very little fat, so you definitely don't want that - it can be a little tough by default. Add a few pinches of salt to each side. Right before you add it to the pan, dry it on both sides with paper towels. The salt brings out excess moisture and helps get a good sear in the pan.
Heat a skillet on the stove to medium-high heat (I do at about 8 on my electric cooktop), and add a little oil (a tablespoon is plenty). Once pan is nice and hot, lay the flank steak flat in the pan, and then don't touch it for at least 4-5 minutes. Let it get that good sear, then flip it and let it cook for another 4-5 minutes on that side. You want to cook flank steak to medium rare, because much more and it will be tough. Once cooked to medium rare (~130-135F, if you have a meat thermometer), take it out and let it rest for 5 minutes or so before slicing.
While it's resting, toss your arugula, microgreens, and broccoli with a little oil and salt & pepper, then add to your plate. When the steak is done resting, slice against the grain (again, helps negate the toughness) in about 0.25" thick slices, or whatever thickness you prefer. Top the greens with the steak, then spoon over your chimichurri sauce, as much as you'd like. A little goes a long way with the sauce we buy pre-made. While I have not made my own chimichurri, a friend recommends this recipe, if you'd like to make your own.
If microgreens aren't available easily near you, feel free to leave them out. I started growing my own microgreens a few months ago, and absolutely love it. They're so easy to grow, have great health benefits, and I've loved all the ones I've tried so far! The best thing about them is that they're low maintenance and don't require much light at all, which is great, because we don't get much natural light in our house that only has 4 windows! If you're interested, here's my referral link to Hamama Greens, where if you use the code SUPERGREENS, you'll get 10% off.
