Flank Steak with Arugula and Herbed Tomato Salad

Flank Steak with Arugula and Herbed Tomato SaladRecipe

Photo: Christopher Testani; Styling: Alma Melendez

Side flank steak with an arugula salad topped with Marinated Tomatoes for a simple main dish. 

Serves: 4


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1 teaspoon Worcestershire sauce
1 teaspoon canola oil
1 1-lb. flank steak, trimmed
1/2 teaspoon kosher salt
Freshly ground black pepper
4 cups baby arugula
1 1/3 cups Marinated Tomatoes


Prep: 5 Minutes
Cook: 10 Minutes

1. Heat a grill pan over medium-high heat. Whisk together Worcestershire sauce and oil; brush over steak. Season with salt and a generous grind of pepper. Cook steak, turning once, until medium-rare, 3 to 5 minutes per side, depending on thickness. Transfer to a cutting board; let rest for 5 minutes.

2. Divide arugula among serving plates. Thinly slice steak across the grain; arrange over arugula. Top with tomatoes and serve.

Created date

September 2015

Nutritional Information

Calories 216
Fat 11 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26 g
Carbohydrate 4 g
Fiber 1 g
Cholesterol 70 mg
Iron 2 mg
Sodium 390 mg
Calcium 69 mg