Spiced Rubbed Flank Steak

What you’ll need:

2 lb Flank Steak

For the rub:

1/2 cup paprika

3 tbsp cayenne pepper

5 tbsp freshly ground black pepper

6 tbsp garlic powder

3 tbsp onion powder

6 tbsp Kosher salt

2 1/2 tbsp dried oregano

This spice rub will yield about 2 cups. You can store in an airtight container and use it again.

Directions:

Once you have made the rub, sprinkle it generously on both sides of the steak. Turn on your grill to medium high heat. Cook the steak for about 6 minutes on each side (turning only once). Remove from the grill and cover with aluminum foil. Let it rest for 5-10 minutes, this will allow the juices to stay inside and keep the meat moist when you cut into it.

Arugula Salad with Lemon Vinaigrette and Parmesan Cheese

For the dressing:

1/2 cup olive oil

3 tbsp fresh lemon juice

1 tbsp minced shallots

Fresh Parmesan cheese

Kosher salt & freshly ground pepper

In a small bowl, whisk in the lemon juice, olive oil, shallots, salt and pepper.

Plate the arugula and lightly dress with the lemon vinaigrette. Add fresh slices of Parmesan cheese on top.

For all the carb lovers out there: I love serving this dish with a Black Olive Rustic Bread, but you can choose any bread you like from your local bakery.

When you want the girls to come over so you can tell them all about the Date Night Salmon, here is the perfect salad to serve. It’s sweet and sour and fresh and so good for you… exactly what you had hoped the date would be.

Click here for the list of ingredients, preparation instructions and nutrition information.