Serving a small portion of lean steak over a bed of arugula is an affordable, healthful way to eat red meat. An ample side of veggies further boosts nutrition.

Sheela Prakash
Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

hands-on:
10 mins
total:
2 hrs (includes marinating)
Servings:
4
Max Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Juice one lemon half into a shallow dish or zip-top bag large enough to hold steak. Add 2 tablespoons extra virgin olive oil, the garlic, rosemary, 1 teaspoon kosher salt, and several grinds of black pepper; mix well to combine.

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  • Add flank steak and coat well, using your hands to rub marinade into meat. Cover or seal; refrigerate 1 to 24 hours.

  • Place a rack in top third of oven. Place a large cast-iron skillet or a roasting pan on rack and preheat oven to 450°F. Let skillet heat for 30 minutes. Meanwhile, take steak out of refrigerator to rest.

  • Place steak in skillet, and return skillet to oven. Cook 5 minutes, flip steak, then continue to cook until nicely browned and firm, 2 to 4 minutes more. An instant-read thermometer should read 120°F to 125°F for a medium-rare (130°F to 135°F for medium). Transfer steak to a cutting board; let rest 10 minutes.

  • Meanwhile, in a large bowl, combine 1 tablespoon olive oil, the juice from the remaining lemon half, and a pinch kosher salt. Add arugula; toss to coat. Spread arugula on a platter.

  • Thinly slice steak against grain and arrange on arugula. Top with shaved Parmesan as well as a few grinds of black pepper. Serves 4.

Nutrition Facts

306 calories; total fat 16g; saturated fat 7g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 79mg; sodium 220mg; potassium 617mg; carbohydrates 1g; fiber 0g; sugar 1g; protein 38g; trans fatty acid 0g; vitamin a 649IU; vitamin c 4mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 11mg; vitamin b6 0mg; folate 33mcg; vitamin b12 4mcg; calcium 133mg; iron 3mg.
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