- 1 1/2 pounds new potatoes
- 1 1/4 pounds lean sirloin, trimmed of visible fat
- 1/2 teaspoon salt, divided
- Freshly ground black pepper, to taste
- 6 teaspoons olive oil, divided
- 1 large shallot, finely chopped (about 3 tablespoons)
- 1/2 cup dry red wine
- 4 cups arugula, divided
- calories 400
- fat 13 g
- satfat 3 g
- monofat 7 g
- polyfat 1 g
- protein 35 g
- carbohydrate 30 g
- fiber 4 g
- cholesterol 60 mg
- sodium 390 mg
How to Make It
Place potatoes in a large saucepan; cover with cold water. Bring water to a boil, and cook 15 minutes or until potatoes can be pierced with a fork. Drain and cool potatoes. Slice potatoes in half.
While potatoes cook, divide steak into 4 equal portions, and sprinkle with 1/4 teaspoon salt and freshly ground black pepper. Heat 2 teaspoons oil in a large heavy skillet over medium-high heat. Add steaks to pan, and cook 46 minutes per side or until a meat thermometer inserted into thickest part of the steak reads 160°. Transfer steaks to a plate, and keep warm.
Reduce heat to medium-low; add 2 teaspoons oil and shallot to pan. Arrange potatoes, cut sides down, in pan, and cook 5 minutes or until potatoes begin to brown.
Season with remaining 1/4 teaspoon salt and freshly ground black pepper. Transfer potatoes to a bowl, and keep warm.
Increase heat to medium-high. Add wine, and gently scrape pan to loosen browned bits. Add remaining 2 teaspoons olive oil, and cook until liquid is reduced by half. Place 1 cup arugula on each of 4 plates; divide steak and potatoes evenly. Top each serving with approximately 1 tablespoon sauce.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.