ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Flank Steak with Arugula and Herbed Tomato Salad

Photo: Christopher Testani; Styling: Alma Melendez

Prep time 5 mins
Cook time 10 mins
Yield

Serves: 4

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.