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Jeanne Kelley's marinated and grilled flank steak with arugula salad comes from the "Spring" chapter in her new Kitchen Garden Cookbook. But with its clean flavors and almost effortless preparation, the dish lands squarely in the realm of summer cooking. Besides, arugula grows year-round in many places, and decent baby varieties are available in abundance if you can't grow any yourself. What really makes this dish stand out, however, is not the arugula—the real winner is Kelley's exotic, tangy sumac and lemon mixture, which performs double duty as marinade and salad dressing.
Why I picked this recipe: Grilled steak is one of my favorite summer comfort foods. Adding a garden-fresh arugula and feta salad is the perfect way to turn that staple into a meal.
What worked: Peppery arugula is a fine match for the rich steak and salty feta, and the bright sumac-lemon marinade-dressing hybrid lifts the dish to a higher dimension.
What didn't: Not a single problem.
Suggested tweaks: You could substitute tender dandelion greens or lacinato kale should you want to switch things up, salad-wise. You can, of course, also grill a different steak (or even bone-in, skin-on chicken) if you feel so inclined. You'll need to adjust the cooking time.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American and Berkeleyside NOSH, and she blogs at cookingwolves.wordpress.com.