FENNEL-CUMIN FLANK STEAK SALAD
Start to finish: 30 minutes
Servings: 4

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.