Flat iron steak with arugula salad. A delicious no-chop meal.

Pan seared flat iron steak with arugula salad with roasted beet vinaigrette, pumpkin seeds & quesso fresco

For the steak:

Ingredients:

* 1 ea 6-8 oz. New York Strip Steak or Filet Mignon
* 2 Tbsp balsamic vinegar
* 1 Tsp Dijon mustard
* 2 Tbsp olive oil

For the Salad:

Ingredients:

* 4 Cup baby organic arugula
* 1 oz crumbled quesso fresco

For the Vinaigrette

Ingredients:

* 1-2 ea small beets steamed or roasted and peel
* 3 Tbsp sherry vinegar
* 6 Tbsp olive oil
* Pinch of cumin
* Kosher salt & fresh ground black pepper to taste

Directions:

1. Marinate steak with balsamic vinegar, Dijon and olive oil over night, remove from refrigerator season with kosher salt & fresh ground black pepper, room temperature is best for cooking a steak.

2. Pre heat a heavy cast iron skillet or griddle, cook to your desired doneness.

3. Five minutes on each side for medium for medium rare 3.5 minutes on each side. Well done (which I don't recommend) 8 mins on each side.

4. While your steak is cooking, place your peeled beets with sherry vinegar and cumin and love oil in a good bar blender like a vita mixer. Mix until vinaigrette is fully emulsified.

5. Taste for salt and pepper.

6. Dress the arugula with the beet vinaigrette arrange in the center of two plates. Rest the steak on top of the salad. Garnish with toasted pumpkin seeds and crumbled quesso fresco.