For the steak:
1 lb flank steak
1 tbsp freshly squeezed lemon juice
4 tbsp olive oil
2 tbsp spicy brown mustard
1 large garlic clove, minced
2 tbsp onion, finely chopped
2 tbsp fresh parsley
1/2 tsp each of: salt, black pepper, cumin, oregano, chili powder
For the dressing:
2 tbsp freshly squeezed lemon juice
2 tbsp olive oil
1 tsp Dijon mustard
1/4 tsp each of: black pepper, cumin, oregano, garlic powder
a pinch of salt
For the salad:
Parmesan cheese, shaved
Preheat the oven to 375 degrees. Line a baking sheet with foil. Remove the steak from the plastic. Rinse under cold water. Pat very dry with paper towels. Transfer to the foil lined baking sheet. Season both sides with a little salt and black pepper. Rub.
For the steak: In a small bowl, whisk the lemon juice through the chili powder. Pour over the steak. Cook for 30 minutes. Remove from oven. Let rest for 5 minutes. Cut into thin slices.
For the dressing: Whisk all ingredients together.
To assemble: Layer the arugula, tomatoes, steak, and Parmesan cheese. Drizzle with the dressing. Serve with honey yeast rolls.
Source: daliasdelights original