Extra virgin olive oil
1 pound flank steak or skirt steak
Salt and freshly ground pepper
1/2 head lettuce greens
1 bunch arugula (young leaves), tough stems removed
1 bunch arugula (young leaves), tough stems removed
4 scallions, thinly sliced
1 avocado, cut into bite-sized pieces
4 ounces goat cheese, crumbled
Pomegranate seeds or thinly sliced kumquats (optional)
2 tablespoons lemon juice
6 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard (smooth), or 1/2 teaspoon dry mustard
Salt and pepper


1.Cook the steak: Heat a couple teaspoons of oil in a cast iron pan on high heat. Pat the steaks dry. Sprinkle the steaks on both sides with a little salt. Sear the steaks in the pan on both sides, just until nicely browned. Remove pan from heat and cover. Let cook for a few minutes more, until the steak is done to your liking. You can test with a meat thermometer. Remove steak from pan at 125°F to 130°F for rare, 140°F for medium rare, 150° for medium. Or use your fingers to test the meat for doneness (see The Finger Test to Check the Doneness of Meat).
2.Let the steak rest before cutting, then cut thin slices: Remove from pan to a cutting board. Let rest for a few minutes before cutting. Cut thin slices, on a diagonal so you slice wide pieces, across the grain of the meat.
3.Make the salads: Toss together the lettuce greens, arugula, bell pepper, goat cheese, and scallions. Arrange on individual plates. Sprinkle with avocado. Lay on top several slices of chilled sliced steak. Sprinkle with pomegranate seeds or sliced kumquats if using.
4.Make dressing: Mix together the lemon juice, olive oil, mustard, and salt and pepper to taste. Drizzle on salad.

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