Ingredients
Ingredient Checklist
½ teaspoon kosher salt
½ teaspoon brown sugar
½ teaspoon ground ancho chile powder
¼ teaspoon ground cumin
Dash of freshly ground black pepper
1 (1-pound) flank steak, trimmed
2 teaspoons olive oil
Directions
Step 1
Combine first 5 ingredients in a small bowl; rub evenly over both sides of steak.
Step 2
Heat oil in a large skillet over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.
Step 3
Bacon-topped salad: Combine 1 tablespoon cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a large bowl; stir well with a whisk. Gradually add 2 tablespoons olive oil to vinegar mixture, stirring constantly with a whisk. Add 6 cups arugula and 1 cup halved cherry tomatoes to dressing in bowl; toss well to coat. Sprinkle 2 cooked and crumbled bacon slices evenly over salad.
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