1 tbsp. olive oil
1/2 cup finely chopped shallots
8 garlic cloves, minced
2 tbsp. lemon juice
1 tbsp. sherry vinegar
1/4 tsp. crushed red pepper
1 cup chopped arugula
1/4 cup finely chopped fresh basil
1 tsp. marjoram
3/4 tsp. salt
1/2 tsp. paprika
1 1lb. flank steak, trimmed
Heat oil in a small nonstick skillet over medium-high heat. Add shallots and
garlic; sauté 3 minutes or until tender. Remove from heat; stir in juice
and vinegar. Cool. Combine shallot mixture, arugula, basil, and marjoram in
a small bowl. Stir in 1/4 teaspoon salt. Set aside.
Combine paprika and remaining 1/2 teaspoon salt. Rub paprika mixture over
steak. Place steak on a grill rack coated with cooking spray; grill 6 minutes
on each side or until desired degree of doneness. Let stand 5 minutes.
Cut steak diagonally across grain into thin slices. Spoon sauce
down center of slices, and serve.
4 servings
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