Pepper Steak Salad with Tomatoes & Arugula
If you love arugula, double the amount called for here.
To make only 1 serving: Broil 4 ounces* of flank steak, rubbed with a mixture of 1/8 teaspoon garlic power, 1/4 teaspoon pepper, and 1/8 teaspoon salt. Use one-fourth of the salad and dressing ingredients (use a pinch of salt).
*Because flank steak does not come in small sizes, buy a 1-pound steak, cut it into 4 equal portions and freeze 3 of the portions for future use.
1-pound well-trimmed flank steak
1/2 teaspoon garlic powder
3/4 teaspoon pepper
3/8 teaspoon salt
6 cups shredded romaine lettuce
1 cup shredded arugula, or 1/2 cup chopped fresh basil
1 cup finely slivered red onion
4 teaspoons olive oil, preferably extra-virgin
4 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
6 plum tomatoes, coarsely chopped
1 Preheat the broiler. In a small bowl, stir the garlic powder, pepper, and 1/4 teaspoon of the salt together. Rub into both sides of the steak.
2 Broil the steak 4 inches from the heat for 5 minutes per side for medium-rare. Transfer the steak to a plate and let stand for 5 minutes before carving across the grain and on the diagonal into thin slices.
3 Meanwhile, in a large bowl, toss the romaine, arugula, and red onion together.
4 In a small bowl, whisk the oil, vinegar, mustard, and the remaining 1/8 teaspoon salt. Pour any steak juices that have collected on the plate into the dressing. Add to the salad and toss.
5 To serve, plate the lettuce mixture on serving plates. Top with the steak slices. Top the steak with the chopped tomatoes.
Per serving: 3P, 3V
Makes 4 servings.
Per serving: 255 calories, 12g total fat (3.5g saturated), 45mg cholesterol, 3.7g dietary fiber, 12g carbohydrate, 25g protein, 310mg sodium.