SUMMER

Flank Steak and Balsamic Spinach Salad

Pressed for time? Use a prepared balsamic vinaigrette. All you need is a crusty baguette to complete the meal.

Serves 4

Steak

1 tablespoon olive oil

1¼ pounds flank steak, cut into 4 pieces

Salt and black pepper

Salad

2 teaspoons balsamic vinegar

¼ teaspoon Dijon mustard

1 small clove garlic, minced

Salt and black pepper

2 tablespoons olive oil

4 ounces (about 4 cups) baby spinach leaves

½ pint cherry tomatoes, halved

⅓ cup walnuts, toasted and chopped

For steak:

1. Warm oil in a large cast-iron or heavy skillet over high heat. Season the steak with salt and pepper. Add to the hot pan; cook 6 minutes per side, or to desired doneness. Transfer to a cutting board; let the steak sit 5 minutes before thinly slicing it on the diagonal.

For salad:

1. Whisk vinegar, mustard, garlic, salt and pepper in a large bowl. Whisk in oil until thoroughly blended.

2. Add spinach to the bowl and, using your hands or tongs, toss gently. Mound spinach salad on 4 plates; top with the steak slices, tomatoes and a showering of walnuts.

TIP: Let the pan get hot before adding the steak.