Ingredients
680 g | flank steak, trimmed and halved crosswise |
Kosher salt and pepper | |
460 g | broccoli florets, cut into 1-inch pieces and halved through stem |
30 g | baby arugula |
28 g | extra-virgin olive oil |
16 g | plus 8 g honey, divided |
15 g | lemon juice |
1 g | plus 1 g red pepper flakes, divided |
Pecorino Romano cheese, shaved with vegetable peeler | |
30 g | shallot (1 shallot), sliced thin |
20 g | fresh parsley leaves |
15 g | sherry vinegar |
10 g | fresh cilantro leaves |
10 g | garlic cloves (2 cloves), sliced thin |
100 g | plus 28 g vegetable oil, divided |
1 (1½-pound) flank steak, trimmed and halved crosswise |
Kosher salt and pepper |
1 pound broccoli florets, cut into 1-inch pieces and halved through stem |
1 cup baby arugula |
2 tablespoons extra-virgin olive oil |
1 tablespoon lemon juice |
2 teaspoons plus 1 teaspoon honey, divided |
¼ teaspoon plus ¼ teaspoon red pepper flakes, divided |
Pecorino Romano cheese, shaved with vegetable peeler |
1½ cups fresh parsley leaves |
¾ cup fresh cilantro leaves |
1 shallot, sliced thin |
1 tablespoon sherry vinegar |
2 garlic cloves, sliced thin |
½ cup plus 2 tablespoons vegetable oil, divided |
Essential Equipment
Instructions
- 680 g flank steak, trimmed and halved crosswise
- Kosher salt
- 460 g broccoli florets, cut into 1-inch pieces and halved through stem
- 30 g baby arugula
- 28 g extra-virgin olive oil
- 16 g honey
- 15 g lemon juice
- 1 g red pepper flakes
- Kosher salt and pepper
- Pecorino Romano cheese, shaved with vegetable peeler
- 30 g shallot (1 shallot), sliced thin
- 20 g fresh parsley leaves
- 15 g sherry vinegar
- 10 g fresh cilantro leaves
- 10 g garlic cloves (2 cloves), sliced thin
- 8 g honey
- Kosher salt
- 1 g red pepper flakes
- 100 g vegetable oil
- 28 g vegetable oil
- Pepper
Instructions
- 1 (1½-pound) flank steak, trimmed and halved crosswise
- Kosher salt
- 1 pound broccoli florets, cut into 1-inch pieces and halved through stem
- 1 cup baby arugula
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 2 teaspoons honey
- ¼ teaspoon red pepper flakes
- Kosher salt and pepper
- Pecorino Romano cheese, shaved with vegetable peeler
- 1½ cups fresh parsley leaves
- ¾ cup fresh cilantro leaves
- 1 shallot, sliced thin
- 1 tablespoon sherry vinegar
- 2 garlic cloves, sliced thin
- 1 teaspoon honey
- Kosher salt
- ¼ teaspoon red pepper flakes
- ½ cup vegetable oil
- 2 tablespoons vegetable oil
- Pepper