Photo: John Autry; Styling: Mindi Shapiro
Recipe from Cooking Light

Combine the comforting flavors of steak and cheese with fresh summer greens and fruit for a filling salad that's less than 300 calories.

Ingredients

  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons olive oil, divided
  • 4 teaspoons fresh lemon juice, divided
  • 1 (1-pound) flank steak, trimmed
  • Cooking spray
  • 1 teaspoon honey
  • 1/8 teaspoon salt
  • 8 cups loosely packed baby arugula
  • 3 plums, thinly sliced
  • 1/4 cup (1 ounce) crumbled blue cheese

Preparation

Total: 20 Minutes

  1. 1. Combine pepper, 1/4 teaspoon salt, 1 1/2 teaspoons olive oil, and 1 teaspoon lemon juice in a small bowl; rub over both sides of steak.
  2. 2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let rest 5 minutes. Cut steak diagonally across grain into thin slices.
  3. 3. Combine remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, honey, and 1/8 teaspoon salt in a large bowl; stir well with a whisk. Add arugula; toss gently to coat. Arrange about 1 1/2 cups arugula mixture onto each of 4 plates; top each serving with 3 ounces steak, about 1/2 cup plums, and 1 tablespoon cheese.

Notes

You'll have leftover breadsticks; store them at room temperature in an airtight container, and reheat at 250° for 5 minutes or until warm.

Kathryn Conrad,
August 2010

Nutritional Information

  • Calories: 290
  • Fat: 15.8g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 7.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 26.1g
  • Carbohydrate: 11.3g
  • Fiber: 1.5g
  • Cholesterol: 48mg
  • Iron: 2.1mg
  • Sodium: 373mg
  • Calcium: 102mg