1pound steak, either flank (lightly pounded with a meat mallet), or skirt
2tablespoons olive oil
A few big handfuls of micro greens or baby arugula (about 6-8 ounces), preferably organic, washed and dried
alt and pepper
For the quick-pickled onions: Put the onions in a small bowl with the next three ingredients and set aside, tossing once in a while for 20 minutes. After 20 minutes, drain the onions
For the dressing: While the onions are pickling, in a large bowl, whisk together the mustard and vinegar. While whisking, slowly drizzle in the olive oil. Season with salt and pepper.
Preheat grill to med/high.
Season the steak to taste with salt and pepper, drizzle with olive oil, and throw on your grill or pan for about 4 minutes per side until cooked to desired doneness (I like mine medium).
When steak is done, remove it to a cutting board and let rest for 10 minutes.
While the steak is resting, put your arugula and quick-pickled onions in the bowl with the dressing, and toss.
Once steak has rested, carve against the grain in thick slices, and plate on a large platter. Top with the greens and serve.
Notes: This makes enough salad for a large dinner for two, or 4 smaller servings. Would be delicious with some crusty bread, plain, or grilled with olive oil and rubbed with a clove of garlic before sprinkling with salt.