Flank Steak, Arugula & Potato Salad

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
600
FAT
113%
CHOL
60%
SOD
10%

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Ingredients for 4 servings

1 flank steak, about 1 1/4 lb.

6 Tbs. olive oil

Salt and freshly ground pepper, to taste

1 lb. small red potatoes, quartered

1 Tbs. Dijon mustard

1 Tbs. white wine vinegar

2 tsp. white wine or vermouth (optional)

1 large shallot, minced

4 cups arugula, whole leaves, plus 1/2 cup finely chopped arugula

2 tsp. balsamic vinegar

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