I thought this recipe was perfect as is. Made the salad, mixing some leafy green lettuce with the arugula, omitting the bacon to save calories. The Dijon flavored dressing is delicious. Served it with Lundberg's Black Beans and Rice organic whole grain rice mix.
Ancho-Rubbed Flank Steak
Make a meal with ingredients almost entirely from the pantry! Roasted, simply seasoned potato wedges and a tartly dressed salad topped with smoky bacon complement this satisfying main dish.
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- Calories: 175
- Fat: 7.8g
- Saturated fat: 2.6g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 0.5g
- Protein: 23.8g
- Carbohydrate: 0.8g
- Fiber: 0.1g
- Cholesterol: 37mg
- Iron: 1.5mg
- Sodium: 286mg
- Calcium: 19mg
- 1/2 teaspoon kosher salt
- 1/2 teaspoon brown sugar
- 1/2 teaspoon ground ancho chile powder
- 1/4 teaspoon ground cumin
- Dash of freshly ground black pepper
- 1 (1-pound) flank steak, trimmed
- 2 teaspoons olive oil
- 1. Combine first 5 ingredients in a small bowl; rub evenly over both sides of steak.
- 2. Heat oil in a large skillet over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.
- Bacon-topped salad: Combine 1 tablespoon cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a large bowl; stir well with a whisk. Gradually add 2 tablespoons olive oil to vinegar mixture, stirring constantly with a whisk. Add 6 cups arugula and 1 cup halved cherry tomatoes to dressing in bowl; toss well to coat. Sprinkle 2 cooked and crumbled bacon slices evenly over salad.
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