Start to finish: 30 minutes
1 teaspoon whole fennel seeds
1 teaspoon whole cumin seeds
1 teaspoon yellow mustard seeds
1 teaspoon garlic powder
Kosher salt and coarsely ground black pepper
1¼ pounds flank steak
2 tablespoons olive oil
1 tablespoon cider vinegar
1 pint cherry tomatoes, halved
2 cloves garlic, minced
5-ounce package baby arugula
1 green bell pepper, cored and diced
1 avocado, peeled, pitted and diced
4-ounce log soft goat cheese
½ cup dried cranberries
Heat the grill to medium-high.
In a mortar and pestle or spice grinder, combine the fennel, cumin, mustard, garlic powder, 1 teaspoon of salt and ½ teaspoon of pepper. Grind well, then rub the mixture over both sides of the flank steak. Set aside.
In a medium bowl, whisk together the olive oil, vinegar and ½ teaspoon each of salt and pepper. Add the tomatoes and garlic, toss well, then set aside.
Divide the arugula between 4 serving plates. Top with the bell pepper and avocado. Crumble a quarter of the goat cheese over each plate of arugula, then sprinkle with dried cranberries.
Using an oil-soaked paper towel held with tongs, oil the grill grates. Add the steak and grill for 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes. Thinly slice the steak against the grain, then heap a quarter of it on top of each salad.
Spoon a quarter of the tomatoes, as well as any liquid in the bowl, over each salad.
Nutrition information per serving (values are rounded to the nearest whole number): 570 calories; 290 calories from fat (51 percent of total calories); 33 g fat (11 g saturated; 0 g trans fats); 75 mg cholesterol; 26 g carbohydrate; 48 g protein; 7 g fiber; 920 mg sodium.